Created by ImPat on June 15, 2019
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.