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

Method

1. 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. 2

   Drizzle with olive oil, sprinkle over the smoked paprika and season well. Toss to coat and roast for 20 minutes.

3. 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. 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. 5

   Serve the roasted vegetables and halloumi over the herbed couscous.