John Myers
Halloumi with Vegetables and Couscous
The perfect halloumi with vegetables and couscous recipe with a picture and simple step-by-step instructions.
- 500 g Zucchini, about 2 pieces
- 1 Pc. Aubergine
- 2 Pc. Red pepper
- 10 Pc. Cherry tomatoes
- 4 tbsp Olive oil
- 1 Pc. Clove of garlic
- 1 tsp Thyme leaves
- Salt pepper
- 300 g Halloumi cheese
- 200 g Couscous
- 400 ml Vegetable broth
- 1 tsp Ras el Hanout
- Cut the zucchini and aubergine either lengthways into thin slices or across into round slices. Cut the peppers into wedges. Put all the vegetables in a bowl. Mix together oil, salt, pepper and thyme. Squeeze in the garlic. Pour the oil mixture over the vegetables and mix well.
- Fry the vegetables in portions in a coated grill pan for about 2 minutes on each side. Arrange on a plate and keep warm.
- Cut the grilled cheese into pieces and fry for 1 – 2 minutes per side. Put on the plate with the vegetables.
- Prepare the couscous with the vegetable stock according to the instructions on the packet. Finally stir in the Ras el Hanout. If you want, stir in some of the remaining vegetable frying oil. Serve the couscous with the vegetable halloumi plate.
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