Fragrant Couscous with Roasted Vegetables & Halloumi
Fragrant saffron couscous with chickpeas, raisins, pistachios, fresh herbs and lemon, served with roasted vegetables and golden fried halloumi.
Ingredients
For the couscous
200 g couscous
240 ml vegetable stock or water
1 pinch saffron
1 tsp turmeric
1 tsp ground cumin
75 g canned chickpeas
1 handful raisins
1 handful pistachios
1 handful fresh parsley
1 handful fresh mint
1 whole lemon
1 tbsp Olive Oil
Salt
Black Pepper
For the roasted vegetables
1 whole carrot
1 whole bell pepper
1 whole zucchini
1 whole leek
1 tbsp Olive Oil
1 tsp paprika
Salt
Black Pepper
250 g halloumi
Instructions
- 1
Soak the saffron in a little hot water for about 10 minutes.
- 2
Add the saffron and its soaking liquid, turmeric, cumin and a drizzle of olive oil to the hot vegetable stock or water. Pour over the couscous, cover and let it sit according to the package instructions.
- 3
Fluff the couscous with a fork, then add the chickpeas, pre-soaked raisins, pistachios, finely chopped mint and parsley, lemon zest and lemon juice. Mix gently and season to taste.
- 4
Toss the carrot, bell pepper, zucchini and leek with olive oil, paprika, salt and black pepper. Roast at 210°C for about 15–20 minutes, until tender and nicely browned around the edges.
- 5
Cut the halloumi into pieces and fry in a hot pan until beautifully golden on both sides.
- 6
Serve the couscous with the roasted vegetables and fried halloumi. Finish with extra pistachios, fresh herbs and a squeeze of lemon if desired.
Published on 8/15/2026