Roasted Vegetables

• 1 small zucchini (about 150 g), cut into bite-size piecesFind substitute
• 1 medium red bell pepper, choppedFind substitute
• ½ medium red onion, cut into wedgesFind substitute
• 1 cup (150 g) cherry tomatoesFind substitute
• 1 tbsp olive oilFind substitute
• ½ tsp dried oreganoFind substitute
• ½ tsp smoked paprikaFind substitute
• ¼ tsp kosher saltFind substitute
• ¼ tsp black pepperFind substitute

Herbed Couscous

• ¾ cup (130 g) dry couscousFind substitute
• ¾ cup (180 ml) vegetable brothFind substitute
• 1 tsp olive oilFind substitute
• 1 tbsp fresh lemon juiceFind substitute
• ½ tsp finely grated lemon zestFind substitute
• 2 tbsp chopped fresh parsleyFind substitute
• 1 tbsp chopped fresh mintFind substitute
• ⅛ tsp kosher saltFind substitute

Crispy Halloumi

• 8 oz (225 g) halloumi, sliced into ½-inch (1.25 cm) slabs or sticksFind substitute
• 2 tsp cornstarch, optionalFind substitute
• 1 tbsp olive oilFind substitute

Lemon-Tahini Sauce

• 2 tbsp tahiniFind substitute
• 1 tbsp fresh lemon juiceFind substitute
• 1 tbsp water, plus up to 2 tsp more if neededFind substitute
• ¼ tsp kosher saltFind substitute

To Finish

• 1 tbsp chopped pistachiosFind substitute
• ⅛ tsp red pepper flakes, optionalFind substitute

1. 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. 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. 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. 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. 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.