1 large red capsicum, diced
2 carrots, julienned
1 red onion, diced
1 medium zucchini, sliced
4 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 ⅓ cups dry couscous
2 cups vegetable stock
½ tsp turmeric
½ cup raisins
1 400g can chickpeas, drained and rinsed
½ cup slivered almonds
3 tbsp fresh coriander, finely chopped
2 tbsp fresh mint, finely chopped
200g halloumi, sliced and fried
Preheat oven to 220°C.
Place capsicum, carrots, onions and zucchini on baking sheet and drizzle with olive oil and salt until all coated. Roast for 15 minutes or until tender, tossing once halfway.
In a small bowl whisk 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with salt.
In a pan bring vegetable stock and turmeric to a boil.
In a large bowl place couscous and raisins and pour broth over couscous and stir, cover bowl with large plate and let rest for 5 minutes.
Add roasted vegetables, chickpeas, almonds and lemon mixture to couscous and toss to evenly coat.
Serve with fried halloumi cheese slices or cubes.