Halloumi & Roasted Veg Couscous

• 225g halloumi, sliced
• 160g couscous
• 1 red pepper
• 1 courgette
• 1 red onion
• 1 tsp dried oregano
• 2 tbsp olive oil
• Juice of 1 lemon
• Fresh mint or parsley

1. 1

   Preheat oven to 200°C. Dice the courgette and red pepper into 2cm chunks. Slice the red onion into wedges. Toss all with olive oil, dried oregano, salt, and pepper on a baking tray.

2. 2

   Roast the veg for 20–22 min until tender and slightly charred at the edges.

3. 3

   Place the couscous in a heatproof bowl. Pour over 200ml boiling salted water, stir, and cover tightly with a plate. Leave 5 min, then fluff with a fork. Stir in the lemon juice and a drizzle of olive oil.

4. 4

   Slice the halloumi about 1cm thick. Heat a dry non-stick pan over high heat. Fry the halloumi slices 1–2 min per side until deep golden with visible char. No oil needed.

5. 5

   Fold the roasted veg through the couscous.

6. 6

   Serve the couscous piled in bowls with the halloumi on top. Scatter with fresh mint or parsley and a final squeeze of lemon.