2tablespoonswhite wine vinegar(or apple cider vinegar)
Greek yoghurt or tzatziki and lemon wedgesto serve
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.
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.