Lemon Herb Halloumi and Roasted Veggies

How to make it

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and chop the bell peppers and zucchini into bite-sized pieces. Toss them on the baking sheet with a drizzle of olive oil, a pinch of salt, and a grind of pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Give them a stir halfway through.

3. 3

   While the vegetables are roasting, prepare the couscous. Bring 1 cup of water or vegetable broth to a boil in a small pot. Add the dry couscous, a pinch of salt, stir, then remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork.

4. 4

   Slice the halloumi cheese into 1/2 inch thick pieces. Heat a non-stick pan over medium heat with a tiny bit of olive oil. Pan-fry the halloumi for 2-3 minutes per side, until golden brown and slightly crispy.

5. 5

   To serve, divide the fluffy couscous among two bowls. Top with the roasted vegetables and the pan-fried halloumi. Squeeze fresh lemon juice over everything and add a little extra pepper if you like. Enjoy your delicious, homemade meal!