Halloumi and Roast Veggie Couscous

Ingredients

• 225 gram halloumi, sliced
• 1 cup couscous
• 1 piece red capsicum, chopped
• 1 piece zucchini, chopped
• 1 piece red onion, cut into wedges
• 2 tablespoon olive oil
• 250 millilitre boiling water
• 1 piece lemon, juiced
• 2 cup baby spinach

Instructions

1. 1Heat the oven to 210°C. Toss the capsicum, zucchini and onion with half the oil on a lined tray.
2. 2Roast the vegetables for 25 minutes, until golden at the edges.
3. 3Put the couscous in a heatproof bowl, pour over the boiling water, cover and stand for 5 minutes.
4. 4Fry the halloumi slices in the remaining oil for 2 minutes each side, until golden.
5. 5Fluff the couscous with a fork and stir through the lemon juice and spinach.
6. 6Top the couscous with roasted veggies and halloumi to serve.