Greek Vegetable Couscous With Haloumi

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (265.5 g)
  • Calories 482.1
  • Total Fat - 25.5 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 35 mg
  • Sodium - 699.6 mg
  • Total Carbohydrate - 39.7 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.2 g
  • Protein - 23.7 g
  • Calcium - 605.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.1 mg

Step 1

Toss zucchini, capsicum, eggplant and seasoning with 2 tablespoons of the oil in a large bowl.

Step 2

Heat a large, non-stick frying pan over a high heat and add vegetables and cook, stirring occasionally, for about 8 minutes, or until tender and return to same large bowl and then wipe pan clean.

Step 3

Meanwhile, bring stock to boil in a large saucepan and then remove from heat and add couscous and cover with lid and let stand for 5 minutes and then fluff with a fork.

Step 4

Add to vegetables in bowl with mint and toss well and then cover to keep warm.

Step 5

Cut haloumi into eight slices and heat remaining oil in same frying pan over a medium to high heat and add haloumi and cook for about 1 to 2 minutes on each side, or until golden.

Step 6

Remove and serve haloumi over vegetable couscous with lemon wedges.

Tips & Variations


No special items needed.

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