This Greek-style couscous will bring some Mediterranean magic to your kitchen table – and it's meat-free so vegetarians can enjoy!
- 2 medium zucchini, trimmed, sliced
- 1 large red capsicum, thickly sliced
- 1 medium eggplant, trimmed, cut into 1cm pieces
- 2 tsp Greek seasoning
- ¼ cup olive oil
- 1 cup vegetable stock
- 1 cup couscous
- ⅓ cup fresh mint
- 250 g packet halloumi
- lemon wedges to serve
- Toss zucchini, capsicum, eggplant and seasoning with 2 tblsps of the oil in a large bowl.
- Heat a large, non-stick frying pan over a high heat. Add vegetables. Cook, stirring occasionally, for about 8 minutes, or until tender. Return to same large bowl. Wipe pan clean.
- Meanwhile, bring stock to boil in a large saucepan. Remove from heat. Add couscous. Cover with lid. Stand for 5 minutes. Fluff with a fork.
- Add to vegetables in bowl with mint. Toss well. Cover to keep warm.
- Cut haloumi into eight slices. Heat remaining oil in same frying pan over a medium to high heat. Add haloumi. Cook for about 1 to 2 minutes on each side, or until golden. Remove
- Serve haloumi over vegetable couscous with lemon wedges.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.1 g|
|Total carbohydrates||54.1 g|
|- Sugars||9.9 g|
|Dietary fibre||8.2 g|