Ingredients

• 120 g couscous
• 150 g halloumi (sliced)
• 1 zucchini (sliced)
• 1 bell pepper (sliced)
• 1 red onion (sliced)
• 2 tablespoons olive oil
• Juice of ½ lemon
• 1 teaspoon dried oregano
• Salt & pepper to taste
• Fresh parsley (optional)
• Cherry tomatoes (optional)
• Spinach or arugula (optional)

Instructions

1. Preheat oven to 200°C (400°F).
2. Place zucchini, bell pepper, and onion on a baking tray.
3. Drizzle with olive oil, oregano, salt, and pepper.
4. Roast vegetables for 18–20 minutes.
5. Meanwhile, prepare couscous according to package instructions.
6. Stir lemon juice into the couscous.
7. Grill halloumi slices in a pan until golden (2–3 minutes per side).
8. Divide couscous into bowls.
9. Add roasted vegetables and halloumi.
10. Garnish with parsley and serve.
    
    

Nutrition per serving