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.
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
Varying it: You can vary the veggies you use in this dish. I find sweet potato and eggplant work particularly well, as do mushrooms and asparagus (add at the same time as the tomatoes and olives).How to serve: This dish is nice served by itself, but it's also delicious with some baked salmon on the side. But actually any kind of grilled fish or meat would go well.Not a fan of couscous? You can use brown rice, quinoa, farro, bulgur wheat or giant couscous (pasta) instead. In this case though stir it through cooked when you add the dressing and omit the stock/broth.