SERVES 4 – PREP 20 MINS – COOK 25 MINS
2 red peppers, deseeded and sliced
3 courgettes, cut into thick slices
2 small red onions, peeled and sliced
3 cloves garlic, unpeeled, lightly squashed
3 tbsp olive oil
600ml hot vegetable stock
2 x 225g halloumi cheese, sliced
3tbsp parsley, chopped
1 Heat oven to 220°C or Gas 7. Put the peppers, courgettes, onions and garlic in a roasting tin, drizzle with olive oil and roast for 25 mins.
2 Put the couscous into a bowl, pour on the hot stock and leave for 5 mins, until the liquid is absorbed. Add the zest and juice from 1 lemon and season, to taste, and fluff couscous up with a fork.
3 Heat the rest of the oil in pan and fry the halloumi for a couple of mins each side to lightly brown.
4 Stir the roasted vegetables and parsley into the cous cous. Serve topped with halloumi, capers and remaining lemon, cut into wedges.
Per serving: 485 cals, 24g fat, (15g saturated), 57g carbs