Serves 2- depending how greedy you are
I had forgotten how much I adore couscous until recently when I opened a pack that had been in my fridge the best part of a year! (this stuff has an amazing shelf life) I made a massive batch and was eating it for 4 days (see other pic below as proof!) but was actually quite sad when I finished it all off! Must try to get out more.
I have discovered the sweet chilli sauce is also a good friend of halloumi. Nice in a wrap if you don’t use it all up.
1 100g pack tomato or roast vegetable couscous
1 small courgette
1 small aubergine
1 red or yellow pepper
1 red onion
Handful of olives, sliced
Cherry tomatoes, chopped
3 spring onions, sliced
Bag of rocket
2 tbsp Lemon juice
Fresh Dill and Basil (optional), chopped
1 block of Halloumi
Preheat oven to 200C.
Make up the couscous according to packet instructions and set aside to cool.
Cut the courgette, aubergine and pepper into chunks. About an inch is fine. Peel the onion but leave the end core on and cut into thinish wedges so they do not fall apart.
Tip onto a baking tray and drizzle with olive oil and seasoning. Cook for about 25-30 mins until soft and lightly charred round the edges. Drizzle with a little balsamic and pop back in oven for 5 mins more minute then remove and cool.
In a serving bowl, toss together the warm or room temperature couscous and roasted vegetables with the remaining ingredients, apart from the Halloumi. You can refrigerate at this stage if you don’t want a warm salad.
When ready to eat, slice the halloumi and dry fry in a hot frying pan for about 1 min on each side until golden and toasty. Divide the salad between plates and top with the hot cheese slices and eat.