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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
60 min700 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: Cool leftovers promptly in shallow portions and refrigerate within1–2hours at0–5°C. Use within48hours or any earlier ingredient use-by limit. Reheat the cooked components once only until steaming hot throughout. Store yoghurt separately, keep it chilled and add after reheating.

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

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Ingredients

What you need

  • 250g halloumi
  • 300g couscous
  • 240g chickpeas
  • 30ml harissa paste
  • 300g red peppers
  • 250g courgette
  • 250g cherry tomatoes
  • 200g Greek yoghurt
  • 15g fresh mint
  • 1 lemon
  • 5g vegetable stock cube
  • 15ml olive oil
  • 1/2 tsp black pepper
  • 375ml water

You'll also need

two35x25cm roasting trays, 28cm nonstick frying pan, 4l heatproof bowl and cover, small yoghurt bowl, scales and measuring jug, knife and 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 ingredients

    For more than four servings, cook separate batches of no more than four, dividing every displayed ingredient between batches. Measured amounts below are totals for the selected household: use each batch’s share. Keep pan sizes and food thickness fixed and allow extra time. Heat the oven to 220°C conventional/200°C fan. Cut peppers into 1cm strips and courgette into 5mm half moons. Halve tomatoes and drain chickpeas. Cut drained halloumi into 5mm slices. Chop mint. Measure 2g lemon zest and 15ml juice and cut remaining fruit into wedges.

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

    Roast vegetables

    Toss all peppers,courgette,tomatoes and chickpeas with all olive oil,harissa and black pepper. Divide evenly between two 35x 25cm roasting trays, spreading in one layer. Roast 25–30 minutes, turning the vegetables and swapping tray positions halfway, until peppers and courgette are tender and lightly browned.

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

    Hydrate couscous

    Dissolve all measured stock in the 375ml boiling water. Put the instant couscous in a 4l heatproof bowl, add the stock, cover for 5 minutes, then fluff with a fork. Use this ratio for the specified instant product; pearl couscous requires a different method. Stir in all measured lemon zest.

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

    Fry halloumi

    During the final 15 minutes of roasting, heat a dry 28cm nonstick frying pan over medium heat. Fry halloumi in two batches in a single layer for 2–3 minutes each side until golden. Keep the first batch on a warm plate while cooking the second. Do not increase slice thickness for larger households.

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

    Mix mint yoghurt

    Mix all Greek yoghurt with all chopped mint and measured lemon juice. Keep chilled until serving.

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

    Serve

    Fold all roasted vegetables,chickpeas and tray juices into the couscous. Divide equally between bowls, add all halloumi and spoon over all mint yoghurt. Serve with the remaining lemon wedges.