Greek Vegetable Couscous With Haloumi
Recipe: #32554
June 15, 2019
Categories: Couscous, Eggplant, Greek, No Eggs, Non-Dairy, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.