I have been making different versions of this recipe for over 20 years. It's always been a favourite of ours and is a standby dinner party dish, as it's so easy to make!
In the last couple of years, I've added spices to the peppers and onions, and Ras El Hanout to the couscous, which adds a lovely depth of flavour to the dish.
It's a good idea to make the couscous whilst the vegetables are roasting, and then to pan-fry the haloumi when everything else is almost ready to serve.
I like to dress it with my homemade honey and mustard dressing, as I love the sweetness it adds to the dish.
Enjoy!
Serves 3-4
For the spiced roasted vegetables
Olive oil
1 large (or 2 small) red onion
2 large red peppers
1 large yellow pepper
1 teaspoon of paprika
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 teaspoon of ground coriander
For the couscous
1-2 teaspoons of Ras el hanout
170g wholewheat couscous
260g vegetable or chicken stock
70g soft apricots (in a packet)
Handful of toasted sliced almonds
2 packs of 250g Haloumi
Flat leaf parsley to garnish
Honey and mustard dressing
To make the spiced roasted vegetables
- Pre-heat the oven to 200°C
- Top and tail, then peel the onion. Once peeled, cut it into 1 cm wedges.
- Cut the peppers in half and remove the seeds, then slice into 1-2 cm strips.
- Tip the onions and peppers into a large, deep-side roasting tin and sprinkle over all of the spices, except the Ras el hanout. Mix to combine.
- Pour 1½ tablespoons of olive oil over the vegetable mix and stir again until all of the vegetables are coated in the lovely spiced oil mix.
- Place in the heated oven for 20 minutes.
- After 20 minutes, give the vegetables a good shake and return to the oven for a further 15-20 minutes (see image).
To make the couscous
- Cut the apricots into small pieces (each apricot into approx 6 pieces).
- Add a drizzle of olive oil to a pan, then add the Ras el hanout and stir for 1-2 minutes, being careful not to let the spice burn.
- Add the hot stock to the pan and bring to the boil. Turn off the heat. Stir in the couscous and replace the lid. Leave for 10 minutes.
- Once the cous cous is ready (all the stock should be absorbed), stir in the diced apricots and toasted almonds.
To make the haloumi
- Drain the haloumi and cut into 1cm slices
- (If you are using 2 packs of haloumi, you'll need to repeat this stage so as not to overcrowd the pan). Heat a non-stick frying pan with a drizzle of olive oil over a medium heat. Add the halloumi slices in a single layer, and cook for 2-3 minutes on each side until golden brown.
- Remove from the pan to stop them burning.
To assemble the dish
- Spoon the couscous into a pasta bowl or plate.
- Top with the spiced roasted peppers and onions.
- Place the haloumi slices over the top, then sprinkle over the parsley.
- Spoon over the dressing.
