Dinner recipe
Speedy vegetarian couscous bowls with golden halloumi, courgette, cherry tomatoes, mint, lemon, and smoked paprika.
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Ingredients
large frying pan, heatproof bowl, knife, chopping board, fork
Method
Dice the courgettes, halve the cherry tomatoes, chop the fresh mint, zest the lemon, and cut the halloumi into bite-sized cubes.
Put the couscous in a heatproof bowl, cover with boiling water by 1cm, cover the bowl, and leave for 5 minutes before fluffing with a fork.
Heat 1 tablespoon olive oil in a large frying pan over a medium-high heat, add the courgette, smoked paprika, and black pepper, then season and cook for 4 minutes until lightly charred.
Push the courgette to one side, add the halloumi, and fry for 2 to 3 minutes on each side until golden and hot in the centre.
Fluff the couscous with the lemon zest, 1 tablespoon lemon juice, half the mint, and the cherry tomatoes until evenly mixed.
Spoon the couscous into bowls, top with the golden halloumi and courgette, then finish with the remaining mint and lemon wedges.
