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One pan Greek couscous with halloumi

One pan Greek couscous with halloumi

Delicious roasted vegetables with a Greek twist. Add couscous to the dish, and top with crispy halloumi cheese. This can be either a main meal in itself, or a tasty side to meat or fish.
4.25 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Cuisine Mediterranean
Servings (click to change) 4
Author Helen

Ingredients

for the Greek couscous

  • 3 bell peppers (peppers (UK), capsicum (Aus)) green, red, yellow, or a mixture!, chopped into medium pieces
  • 1 zucchini / courgette, sliced
  • 1 red onion large, chopped into chunks
  • 7 ounces tomatoes (I used baby tomatoes)
  • 3.5 ounces Kalamata olives pitted
  • 5 ounces couscous (dried - I used just under a cup)
  • 1.5 teaspoons oregano dried
  • 8.5 fluid ounces broth chicken or vegetable (1 cup)

to add at the end

  • 9 ounces halloumi cheese (1 'log' = 250 grams in the UK) replace with feta cheese if you don’t want to use halloumi
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar (or apple cider vinegar)
  • 1 squeeze lemon juice
  • Greek yoghurt or tzatziki and lemon wedges to serve

Instructions
 

  • Preheat the oven to 355F / 180C.
  • Put the peppers, zucchini, and onion in a large roasting dish, drizzle with a little olive oil and roast for 20 minutes.
  • Add the tomatoes and olives and roast for another 10 minutes.
  • Scatter the couscous and oregano over the dish, and pour over the water or stock. Cover tightly with aluminium foil and bake for 10 minutes more.
  • Meanwhile, slice the halloumi cheese into roughly 1 – 2 cm slices, then cook in a dry frying or griddle pan for a few minutes on each side until browned and crispy.
  • Remove the couscous and vegetables from the oven and fluff up with a fork. Combine the olive oil, vinegar and lemon juice and stir through the dish.
  • Serve topped with the halloumi cheese and big dollops of Greek yoghurt or tzatziki.

Notes

You can vary the veggies you use in this dish. I find sweet potato works particularly well, as do mushrooms (add at the same time as the tomatoes and olives).
This dish is nice served by itself, but I served it with some baked salmon on the side – even tastier! But actually any kind of grilled fish or meat would go well.

Nutrition

Calories: 494kcalCarbohydrates: 41gProtein: 21gFat: 27gSaturated Fat: 12gSodium: 1418mgPotassium: 552mgFiber: 6gSugar: 8gVitamin A: 3550IUVitamin C: 131.6mgCalcium: 697mgIron: 1.5mg
Tried this recipe?Let me know if you liked it!