Description
A vibrant and satisfying bowl featuring charred halloumi cheese atop fluffy couscous, roasted vegetables, fresh herbs, and a zesty lemon tahini drizzle—perfect as a light lunch or a meat-free dinner option.
Ingredients
Units
Scale
- 8 oz halloumi cheese, sliced
- 1 cup couscous or quinoa
- 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion), chopped
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 lemon, juiced (plus wedges for serving)
- 3 tablespoons tahini
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook couscous according to package instructions. Fluff with a fork and set aside.
- Preheat oven to 425 °F (220 °C). Toss chopped vegetables with 1 tablespoon olive oil, salt, and pepper. Roast for 15–20 minutes until tender and lightly golden.
- Heat a grill pan or skillet over medium-high heat. Brush halloumi slices with olive oil and grill for 2–3 minutes per side until golden and crispy.
- In a bowl, whisk together tahini, lemon juice, garlic, salt, and pepper. Add warm water gradually until desired drizzle consistency is achieved.
- Assemble bowls by dividing couscous among 4 bowls. Top with roasted vegetables and grilled halloumi. Drizzle with lemon tahini sauce and garnish with parsley, mint, and lemon wedges.
Notes
- Use quinoa, bulgur, or cauliflower rice instead of couscous.
- Swap halloumi with tofu or chickpeas for a vegan or varied protein option.
- Add roasted eggplant, carrots, or mushrooms for more veggie variety.
- Try herbs like cilantro or dill as alternatives to parsley and mint.
- For a spicy twist, add smoked paprika or cayenne to the tahini sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg