Roasted Red Pepper and Halloumi Traybake with Herbed Couscous
Ingredients
- 250 g halloumi
- 3 red peppers
- 2 courgette
- 1 red onion
- 200 g couscous
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 20 g fresh parsley
- 300 ml vegetable stock
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 23.5 g
- Carbohydrate
- 50.2 g
- of which sugars
- 11.2 g
- Fat
- 27 g
- of which saturates
- 12.4 g
- Fibre
- 7.1 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Chop the peppers, courgette and red onion into chunky pieces and spread over a large roasting tray.
- 2
Drizzle with olive oil, sprinkle over the smoked paprika and season well. Toss to coat and roast for 20 minutes.
- 3
Slice the halloumi into thick slabs and nestle amongst the vegetables. Return to the oven for a further 15 minutes until the halloumi is golden.
- 4
Meanwhile, pour the hot vegetable stock over the couscous in a bowl, cover and leave for 5 minutes. Fluff with a fork and stir through the chopped parsley.
- 5
Serve the roasted vegetables and halloumi over the herbed couscous.
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