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Dinner recipe

Harissa Halloumi Veg Couscous with Mint Yoghurt

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Vegetarian couscous bowls with golden halloumi, harissa roasted peppers, courgette, chickpeas, tomatoes, and mint yoghurt.

Start planningStart cookingIngredients
40 min660 kcal4 base servingsDinnerVegetarianCouscousFamily 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, couscous, chickpeas, harissa paste

Dietary fit: Vegetarian

Serving tip: Keep the harissa mild for younger eaters and add chilli flakes at the table.

Harissa halloumi couscous bowls with roasted vegetables, chickpeas, and mint yoghurt.

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Ingredients

What you need

  • 250g halloumi
  • 300g couscous
  • 1 tin chickpeas
  • 2 tbsp harissa paste
  • 2 red peppers
  • 1 courgette
  • 250g cherry tomatoes
  • 200g Greek yoghurt
  • 15g fresh mint
  • 1 lemon
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

large roasting tray, heatproof bowl, non-stick frying pan, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Harissa Halloumi Veg Couscous with Mint Yoghurt cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Heat the oven to 220C/200C fan. Slice the peppers and courgette, halve the tomatoes, drain and rinse the chickpeas, chop the mint, and zest and juice the lemon.

    12 min
  2. Harissa Halloumi Veg Couscous with Mint Yoghurt cooking step 2: Roast with harissa.
    Step 2

    Roast with harissa

    Toss the peppers, courgette, tomatoes, and chickpeas on a large roasting tray with 1 tablespoon olive oil, harissa paste, black pepper, and a pinch of salt. Roast for 18 to 20 minutes until the vegetables are softened and lightly charred.

    22 min
  3. Harissa Halloumi Veg Couscous with Mint Yoghurt cooking step 3: Soak the couscous.
    Step 3

    Soak the couscous

    Put the couscous in a heatproof bowl with the stock cube and 360ml boiling water. Cover for 6 minutes, then fluff with a fork and stir in the lemon zest.

    8 min
  4. Harissa Halloumi Veg Couscous with Mint Yoghurt cooking step 4: Cook the halloumi.
    Step 4

    Cook the halloumi

    Slice the halloumi into 8 pieces. Heat a dry non-stick frying pan over a medium-high heat and cook the halloumi for 1 to 2 minutes on each side until golden.

    5 min
  5. Harissa Halloumi Veg Couscous with Mint Yoghurt cooking step 5: Mix the mint yoghurt.
    Step 5

    Mix the mint yoghurt

    Stir the Greek yoghurt with the chopped mint, 1 tablespoon lemon juice, and a pinch of salt until cool and spoonable.

    3 min
  6. Harissa Halloumi Veg Couscous with Mint Yoghurt cooking step 6: Serve the bowls.
    Step 6

    Serve the bowls

    Divide the couscous between bowls, spoon over the harissa vegetables and chickpeas, add the golden halloumi, and finish with mint yoghurt.

    4 min