Spring veggie couscous
Posted by Katie Brown, 07-Sep-2020
This versatile couscous dish is delicious as a side or as a main meal. It’s light, nutritious and perfect to pack in a lunchbox!
2 large carrots
2 cups of couscous
3 cups of water
1 cube of vegetable stock
1 block of halloumi cheese (cut into 1cm strips)
3-4 sprigs of mint
3 cups of baby spinach leaves
Handful of walnuts
Lemon for garnish and Greek yoghurt if desired
Pre heat the oven to 200C
Chop the red onion into wedges, the carrots into 1cm batons and the beetroot into 1cm cubes
Then place veggies on a baking tray and drizzle with olive oil
Place in oven for 25 minutes or until golden
While the veggies are baking, cook the couscous – bring water to the boil in a pan and crumble in the stock.
Then add the couscous and set aside (with lid on the pan) for 5 minutes.
When couscous has absorbed all the water, fluff up with a fork.
Then add a drizzle of oil to a medium frying pan and cook halloumi until golden on both side. When cooled cut into 1cm squares.
Chop up the tomato, mint and spinach leaves and add this to a large bowl. Then add couscous and halloumi – stir to mix up and then add walnuts and roasted veggies.
You may wish to garnish with lemon wedges and add Greek yoghurt to taste. Enjoy!