Roasted Vegetable and Halloumi Couscous
Pearl couscous tossed with roasted zucchini, peppers and red onion, golden pan-seared halloumi, mint and a lemon-honey dressing.
Halloumi is a firm, brined cheese from Cyprus that does something most cheeses cannot: it holds its shape in a hot pan and turns crisp and golden on the outside while staying soft and squeaky inside. Paired with a tray of sweet roasted vegetables and chewy pearl couscous, it makes a lunch that feels like a treat.
The dressing is a quick shake of lemon juice, olive oil, honey and a pinch of cumin. Toss everything while the couscous is still warm so it soaks up the flavor, and add fresh mint and parsley at the end. It is just as good at room temperature, which makes it ideal for packed lunches.
Roasted Vegetable and Halloumi Couscous
Ingredients
- 1 medium zucchini, cut into half-moons
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1 1/4 cups pearl (Israeli) couscous
- 8 oz halloumi, sliced 1/2 inch thick
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pistachios or almonds
Method
- Heat the oven to 425°F. Toss the zucchini, peppers and onion with 1 1/2 tablespoons oil and the salt on a rimmed baking sheet. Roast for 20 to 25 minutes, stirring once, until tender and browned at the edges.
- Meanwhile, cook the pearl couscous in a pot of boiling salted water for 8 to 10 minutes until tender. Drain well.
- Whisk the lemon juice, remaining olive oil (reserve 1 teaspoon for the pan), honey and cumin in a large bowl.
- Add the warm couscous to the dressing and toss to coat.
- Heat the reserved teaspoon of oil in a nonstick skillet over medium-high heat. Pat the halloumi dry and sear for 1 to 2 minutes per side, until deeply golden.
- Fold the roasted vegetables, mint and parsley into the couscous.
- Top with the seared halloumi and scatter the pistachios over the top. Serve warm or at room temperature.
Kitchen notes
- Pat the halloumi very dry before searing to get the best crust and less spatter.
- Halloumi is salty, so season the vegetables lightly.
- Swap halloumi for a can of chickpeas roasted alongside the vegetables for a dairy-free version.
Keeping & reheating
Store the couscous and vegetables for up to 4 days in the fridge. Halloumi is best freshly seared, but leftovers can be rewarmed in a skillet for 1 minute per side.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
