Description
A vibrant and wholesome Mediterranean-inspired main course featuring tender griddled vegetables and golden halloumi cheese served over fluffy couscous, enhanced with fresh herbs and lemon juice for a flavorful, satisfying meal.
Ingredients
Scale
Couscous
- 1 cup couscous
- 1 cup vegetable broth or water
Vegetables and Cheese
- 1 medium zucchini, sliced
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 small red onion, sliced
- 8 ounces halloumi cheese, sliced
Seasonings and Garnishes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Prepare the couscous: Bring the vegetable broth or water to a boil in a saucepan, then remove from heat. Stir in the couscous, cover the pot, and let it sit undisturbed for 5 minutes to absorb the liquid, then fluff with a fork to separate the grains.
- Preheat the griddle or grill pan: Heat a griddle or grill pan over medium-high heat and brush it with 1 tablespoon of olive oil to prevent sticking and enhance flavor.
- Season the vegetables: In a mixing bowl, toss the zucchini, red and yellow bell peppers, and red onion slices with the remaining tablespoon of olive oil, dried oregano, smoked paprika, salt, and black pepper until evenly coated.
- Griddle the vegetables: Place the seasoned vegetables on the hot griddle and cook them for 4 to 5 minutes on each side until they are tender and have a light char, ensuring they develop rich, smoky flavors.
- Griddle the halloumi: Arrange the halloumi slices on the griddle and cook for 2 to 3 minutes per side until golden brown and slightly crispy on the outside while soft inside.
- Assemble the dish: Serve the fluffed couscous on plates, top with the griddled vegetables and halloumi slices, then sprinkle with fresh chopped parsley and drizzle with lemon juice to brighten all the flavors.
Notes
- Feel free to add other vegetables like eggplant or cherry tomatoes for added variety and color.
- Serve this dish warm as a satisfying main course or a hearty side dish.
- For a vegan alternative, substitute halloumi with grilled tofu to maintain protein and texture.
