Can I make this dish ahead of time?
Yes, you can prepare the couscous and roast the vegetables ahead of time. Pan-fry the halloumi just before serving for the best texture.
DINNER
Toasted Israeli Couscous with Roasted Seasonal Vegetables and Pan-Seared Halloumi
Discover a delightful and satisfying meal featuring plump, toasted Israeli couscous, a medley of perfectly roasted seasonal vegetables, and savory, pan-seared halloumi cheese. This vibrant dish offers a harmonious blend of textures and flavors, making it an excellent choice for a flavorful weeknight dinner or an impressive addition to any gathering.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 400°F/200°C. On a large baking sheet, toss broccoli florets, halved cherry tomatoes, and red onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
02
While vegetables roast, cook Israeli couscous according to package directions. Typically, this involves boiling 1 cup of couscous in 1 1/2 cups of salted water or broth for 8-10 minutes, or until tender. Drain any excess liquid.
03
Slice the halloumi cheese into 1/2-inch thick pieces. Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil. Pan-fry the halloumi slices for 2-3 minutes per side, or until golden brown and slightly crispy.
04
In a large bowl, combine the cooked Israeli couscous and the roasted vegetables.
05
Gently fold in the pan-fried halloumi cheese and chopped fresh parsley.
06
Serve warm and enjoy this delightful Israeli-inspired meal.
About This Recipe
Discover a delightful and satisfying meal featuring plump, toasted Israeli couscous, a medley of perfectly roasted seasonal vegetables, and savory, pan-seared halloumi cheese. This vibrant dish offers a harmonious blend of textures and flavors, making it an excellent choice for a flavorful weeknight dinner or an impressive addition to any gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast the dry Israeli couscous in a dry pan for 2-3 minutes before adding water. This adds a nutty depth. You can also add a squeeze of fresh lemon juice over the finished dish for brightness.
Easy Substitutions
Feel free to use other quick-cooking vegetables like bell peppers, zucchini, or asparagus. Feta cheese can be used instead of halloumi, but add it after cooking as it doesn't pan-fry well. For a vegan option, omit the halloumi and add chickpeas or toasted nuts for protein.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve this couscous dish as a light main course, or as a hearty side dish alongside grilled chicken or fish. It's also excellent for meal prep, packed cold for lunch. A dollop of plain Greek yogurt or a drizzle of tahini sauce would complement the flavors beautifully.
Common Mistakes
Overcooking the couscous can make it mushy; follow package directions carefully for al dente. Overcrowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if necessary. Not drying the halloumi before frying can lead to less browning and more sticking.
Frequently Asked Questions
What other herbs can I use?
Fresh mint, dill, or oregano would also be delicious additions.
Is Israeli couscous gluten-free?
No, Israeli couscous is made from wheat flour and contains gluten.
MORE TO KNOW
Israeli couscous, also known as pearl couscous or ptitim, is a pasta-like grain that originated in Israel. Its larger, spherical shape gives it a chewier texture than traditional couscous, making it a fantastic base for absorbing flavors from roasted vegetables and dressings. When cooking, ensure you don't overcook it, as it can become mushy. Al dente is ideal for this dish.
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