Roasted Courgette & Halloumi with Herby Couscous

Ingredients

• 2 x 225g blocks halloumi, sliced into 1cm slabs
• 300 g couscous
• 4 medium courgettes, cut into thick rounds
• 1 tsp dried oregano
• 1 tsp chilli flakes
• 350 ml boiling vegetable stock
• 3 tbsp olive oil
• 3 tbsp extra virgin olive oil
• 1 lemon, zested and juiced
• 15g fresh mint, leaves picked
• 15g flat-leaf parsley, roughly chopped
• 4 tbsp pomegranate seeds
• Dressed rocket salad with shaved parmesan, to serve
• Crusty ciabatta, to serve

Method

1. Preheat the oven to 220°C/fan 200°C. Toss the courgette rounds with 2 tbsp olive oil, the dried oregano, chilli flakes and a good pinch of salt. Spread in a single layer on a large lined baking tray and roast for 15 minutes, until the edges are starting to colour.
2. Brush the halloumi slabs with the remaining 1 tbsp olive oil. Tuck them in around the courgettes and roast for a further 8–10 minutes, until the halloumi is golden and squeaky and the courgettes are caramelised at the edges.
3. Meanwhile, tip the couscous into a heatproof bowl, pour over the boiling stock, cover with a plate and leave to steam for 5 minutes.
4. Fluff the couscous with a fork, breaking up any clumps. Stir through the lemon zest, lemon juice and extra virgin olive oil, then season generously with salt and pepper.
5. Fold through most of the mint and parsley, keeping a small handful back for finishing.
6. Pile the herby couscous onto a large serving platter. Top with the roasted courgettes and golden halloumi, scatter over the pomegranate seeds and the reserved herbs, and serve straight away while the halloumi is still warm and yielding.