Crispy golden halloumi is served over fluffy lemon-herb couscous with caramelized roasted zucchini, peppers, tomatoes, and red onion. A creamy lemon-tahini sauce, fresh herbs, and crunchy pistachios turn it into a satisfying Mediterranean-inspired vegetarian bowl.
Estimated nutrition
Per serving
Based on 2 servings
- Calories
- 780 kcal
- Protein
- 33 g
- Carbs
- 72 g
- Fat
- 42 g
- Fiber
- 7 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Roasted Vegetables
- 1 small zucchini (about 150 g), cut into bite-size pieces
- 1 medium red bell pepper, chopped
- ½ medium red onion, cut into wedges
- 1 cup (150 g) cherry tomatoes
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
Herbed Couscous
- ¾ cup (130 g) dry couscous
- ¾ cup (180 ml) vegetable broth
- 1 tsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp finely grated lemon zest
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- ⅛ tsp kosher salt
Crispy Halloumi
- 8 oz (225 g) halloumi, sliced into ½-inch (1.25 cm) slabs or sticks
- 2 tsp cornstarch, optional
- 1 tbsp olive oil
Lemon-Tahini Sauce
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp water, plus up to 2 tsp more if needed
- ¼ tsp kosher salt
To Finish
- 1 tbsp chopped pistachios
- ⅛ tsp red pepper flakes, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Za'atar — Sprinkle over the roasted vegetables for sesame, herb, and sumac flavor.
- Dukkah — Can replace the pistachios for a crunchy nut-and-spice finish.
Instructions
- 1
Roast the vegetables: Heat the oven to 425°F (220°C). Toss the zucchini, bell pepper, red onion, and tomatoes with 1 tbsp olive oil, oregano, smoked paprika, salt, and black pepper. Spread in a single layer and roast for 18–25 minutes, tossing once halfway through, until tender and browned around the edges.
- 2
Make the couscous: Place the couscous and salt in a heatproof bowl. Bring the vegetable broth to a boil and pour it over the couscous. Stir in 1 tsp olive oil, cover, and let stand for 5 minutes. Fluff with a fork, then fold in the lemon juice, lemon zest, parsley, and mint.
- 3
Make the sauce: Whisk the tahini, lemon juice, 1 tbsp water, and salt until smooth and creamy. Add up to 2 tsp additional water as needed to reach a drizzleable consistency.
- 4
Crisp the halloumi: Pat the halloumi very dry. For an extra-crisp exterior, lightly coat it with the cornstarch. Heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat. Sear the halloumi for 1–2 minutes per side until deeply golden.
- 5
Assemble: Divide the herbed couscous between two bowls. Top each with half of the roasted vegetables and crispy halloumi. Drizzle with lemon-tahini sauce and finish with chopped pistachios and optional red pepper flakes. Serve immediately while the halloumi is hot and crisp.
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