Community recipe
Roasted Vegetable Couscous with Crispy Halloumi and Lemon Parsley
A colorful, satisfying vegetarian dinner of oregano-roasted vegetables and chickpeas folded through fluffy couscous, topped with golden-seared halloumi and a generous fresh lemon-parsley finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 red bell pepper, washed, dried, seeded, and cut into 1-inch pieces
- 1 zucchini, washed, dried, and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 chickpea, drained, rinsed, and dried
- 2 tbsp olive oils
- 1 tsp dried oregano
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1.5 cup vegetable broths
- 1 cup whole-wheat couscous
- 8 oz halloumi, patted dry and sliced 1/2-inch thick
- 1 tbsp olive oil
- 0.5 cup flat-leaf parsley, washed, dried, and finely chopped
- 1 lemon, washed and zested
- 2 tbsp lemon juices, freshly squeezed
Make it
Instructions
- 01
Heat the oven and roast the vegetables
Position a rack in the center of the oven and heat it to 425°F. Line a large rimmed baking sheet with parchment paper before using it. Wash and dry 1 red bell pepper, 1 zucchini, and 1 red onion; remove the pepper stem and seeds, then cut all three into 1-inch pieces. Drain, rinse, and dry 1 can chickpeas. On the lined sheet, toss the vegetables and chickpeas with 2 tbsp olive oil, 1 tsp dried oregano, 0.75 tsp kosher salt, and 0.5 tsp black pepper. Spread everything into one even layer and roast until the vegetables are browned at their edges and tender when pierced and the chickpeas are lightly crisp, 20 to 22 minutes; stir once halfway through. | Why: Lining the pan prevents sticking, while high heat concentrates the vegetables' sweetness and gives the chickpeas texture.
- 02
Steam the couscous
While the vegetables roast, place 1.5 cups vegetable broth in a medium saucepan and bring it to a full boil over medium-high heat. Remove the pan from the heat, stir in 1 cup whole-wheat couscous, cover tightly, and let stand undisturbed for 5 minutes. Uncover and fluff thoroughly with a fork; keep covered off the heat until serving. | Why: Couscous cooks by absorbing hot liquid, and the covered rest leaves the grains separate rather than gummy.
- 03
Sear the halloumi
Pat 8 oz halloumi dry with paper towels and cut it into 1/2-inch slices. Heat a large nonstick skillet over medium heat for 2 minutes, then add 1 tbsp olive oil and swirl to coat. Arrange the halloumi in a single layer and cook until deeply golden, 2 to 3 minutes per side. Transfer it to a clean plate. | Why: Drying and searing the cheese creates a crisp, caramelized crust while keeping its pleasantly chewy center.
- 04
Finish, season, and serve
Wash and dry 0.5 cup flat-leaf parsley, then finely chop it. Wash 1 lemon, finely zest it, and juice it. Add the roasted vegetables and chickpeas to the fluffed couscous with the parsley, lemon zest, and 2 tbsp lemon juice; fold gently until evenly combined. Taste and season with a pinch more salt or pepper if needed. Divide among four shallow bowls, arrange the crisp halloumi over each portion, and serve warm. | Why: Fresh parsley and lemon brighten the rich roasted flavors, while folding gently keeps the couscous light.
