Halloumi & Roasted Veg Couscous

Ingredients

• 1 courgette, sliced
• 1 red pepper, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 250g couscous
• 300ml boiling vegetable stock
• 1 lemon, zested and juiced
• 2 x 225g blocks halloumi, sliced
• Handful fresh parsley, chopped (optional)

Method

1. Preheat the oven to 220°C (200°C fan)/Gas Mark 7. Toss the courgette, pepper, and onion with 2 tbsp of the oil and roast for 18-20 minutes until tender and lightly charred.
2. Meanwhile, put the couscous in a bowl, pour over the boiling stock, cover, and leave for 5 minutes until absorbed. Fluff with a fork and stir through the lemon zest and juice.
3. Just before serving, heat the remaining oil in a frying pan over medium-high heat and fry the halloumi slices for 2 minutes per side until golden.
4. Stir the roasted veg through the couscous, top with the halloumi, and scatter over the parsley if using.