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Dinner recipe

Halloumi Chickpea Couscous Tray with Lemon Mint

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Roasted halloumi, chickpeas, peppers and courgette over lemon couscous, finished with cool mint yoghurt.

Start planningStart cookingIngredients
55 min895 kcal4 base servingsDinnerVegetarianTraybakeFamily Friendly
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: halloumi, chickpeas, couscous, courgette

Dietary fit: Vegetarian

Serving tip: Serve halloumi promptly for its best texture. For a packed lunch, cool cooked components within 1–2 hours and refrigerate at 0–5°C. Keep yoghurt separate and chilled; use within 48 hours or an earlier product limit. Transport with an ice pack. Reheat cooked components once only until steaming hot, then add cold yoghurt.

Halloumi Chickpea Couscous Tray with Lemon Mint plated and ready to serve.

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Ingredients

What you need

  • 450g halloumi
  • 2 × 400 g tins chickpeas
  • 280g couscous
  • 400g courgettes
  • 300g red peppers
  • 200g Greek yoghurt
  • 1 lemon
  • 20g fresh mint
  • 15ml olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 350ml water

You'll also need

Two 35 × 25cm roasting trays on two oven shelves, 2l heatproof couscous bowl with cover, Small yoghurt bowl, colander, scales, jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Halloumi Chickpea Couscous Tray with Lemon Mint cooking step 1: Prepare the tray.
    Step 1

    Prepare the ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and cooking times per batch fixed; allow extra elapsed time. Heat the oven to 220°C conventional / 200°C fan. Cut courgettes into 1cm half-moons and peppers into 1cm strips. Drain, rinse and pat dry chickpeas. Pat dry halloumi and cut into 1cm thick slices. Chop mint. Measure 2g lemon zest and 30ml juice.

  2. Halloumi Chickpea Couscous Tray with Lemon Mint cooking step 2: Roast the vegetables.
    Step 2

    Roast vegetables first

    Divide all chickpeas, courgettes and peppers between two 35 × 25cm trays. Toss with 10ml olive oil and all paprika, oregano and black pepper. Spread out and roast for 20 minutes, swapping shelves and turning vegetables halfway, until beginning to soften.

    20 min
  3. Halloumi Chickpea Couscous Tray with Lemon Mint cooking step 3: Add the halloumi.
    Step 3

    Add halloumi

    Turn vegetables and lay all halloumi slices over them, spread between both trays. Roast for a further 10–12 minutes, swapping shelves halfway, until cheese has golden edges and vegetables are tender.

    12 min
  4. Halloumi Chickpea Couscous Tray with Lemon Mint cooking step 4: Steam the couscous.
    Step 4

    Hydrate couscous

    While the halloumi roasts, put all dry couscous in the 2l heatproof bowl. Pour over 350ml boiling water, cover tightly and stand for 5 minutes, or follow the packet. Fluff with a fork.

    5 min
  5. Halloumi Chickpea Couscous Tray with Lemon Mint cooking step 5: Mix the lemon mint yoghurt.
    Step 5

    Mix mint yoghurt

    Meanwhile, mix all Greek yoghurt with all 2g lemon zest, 15ml lemon juice and half the mint. Keep chilled until serving.

  6. Halloumi Chickpea Couscous Tray with Lemon Mint cooking step 6: Serve the tray.
    Step 6

    Assemble and serve

    Stir remaining 5ml olive oil and 15ml lemon juice into the couscous. Divide couscous, roasted vegetables, chickpeas and halloumi evenly between the intended servings. Spoon over all mint yoghurt and scatter remaining mint.