Spiced Couscous with Grilled Halloumi and Steamed Veggies
Infused with warm, aromatic spices, this Spiced Couscous with Grilled Halloumi and Steamed Veggies is a vibrant and wholesome meal that's perfect for any occasion. Fluffy couscous is seasoned with cumin, coriander, and a hint of smoked paprika, then paired with tender, nutrient-rich steamed zucchini, carrots, and broccoli. Golden, crispy halloumi slices add a satisfying salty bite, while a drizzle of fresh lemon juice and olive oil ties all the flavors together. Quick and easy to prepare in under 35 minutes, this Mediterranean-inspired dish is perfect for a flavorful weeknight dinner or an impressive vegetarian main course. Serve it warm, garnished with fresh parsley, for a colorful and satisfying plate loaded with texture and flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams couscous
- 250 ml water or vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 2 tablespoons olive oil
- 250 grams halloumi
- 1 medium zucchini (courgette)
- 2 medium carrot
- 200 grams broccoli florets
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Bring the water or vegetable stock to a boil in a small pot. Add ground cumin, ground coriander, smoked paprika, and a pinch of salt, then stir to combine.
Remove the pot from the heat and stir in the couscous. Cover with a lid and let it sit for 5 minutes to absorb the liquid.
Meanwhile, wash and prepare the vegetables. Slice the zucchini into rounds, cut the carrots into sticks, and separate the broccoli into bite-sized florets.
In a steamer or steaming basket over a pot of boiling water, steam the carrots, zucchini, and broccoli for about 8-10 minutes until tender but still slightly crisp.
While the vegetables are steaming, slice the halloumi into 1 cm thick pieces.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Grill the halloumi slices for 2-3 minutes on each side until golden brown and slightly crispy.
Fluff the couscous with a fork and drizzle it with 1 tablespoon of olive oil and lemon juice. Stir in freshly chopped parsley, and season with black pepper and additional salt to taste.
To serve, divide the couscous among four plates. Top with steamed vegetables and grilled halloumi slices. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.9 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2523 mg | 194% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
