The Courtyard Marketplace
Mar 23, 20211 min
Updated: Mar 25, 2021
Recipe by Love2eat2
Preparation Time:30 Minutes
Cooking Time :45 Minutes
Serves 2
Ingredients
1 x Pack of Haloumi
1 x Pack of Edamame Beans
1 x Red Pepper
200g Couscous
1 x Courgette
Sun dried Tomatoes
1 x Aubergine
1 x Veg Stock Cube
2 x Cloves of Garlic
Cold Pressed Rapeseed Oil
Garlic & Herb Dressing
Garlic & Herb Dressing
Method
1. Preheat the oven to 190 degrees C
2. Dice the Courgette, Pepper and Aubergine into 2cm cubes
3. Toss in Cold Pressed Rapeseed Oil and roast for 30 minutes
4. In a bowl, place couscous and the stock cube and pour over boiling water to cover the couscous, Stir it all together and cover with cling film and leave for 10 minutes.
5. Preheat griddle pan
6. Slice up Haloumi and brush with oil
7. Chargrill for 3 minutes either side
8. Remove Vegetables from the oven
9. Mix with the Couscous and Garlic & Herb Dressing
10. Serve Haloumi on couscous with a sprinkle of edamame beans