One Pan Greek Couscous With Halloumi


Helen Schofield

One Pan Greek Couscous With Halloumi

Serves: 4

Love halloumi cheese? Then you'll love this recipe by HIF food blogger, Helen from Scrummy Lane. This dish combines delicious roasted vegetables with a Greek twist. Simply add couscous to the dish, and top with crispy halloumi cheese and you've got yourself a main meal or a tasty side dish to meat or fish. 


for the Greek couscous

  • 3 small capsicum / peppers (green, red, yellow, or a mixture!), chopped into medium pieces
  • 1 zucchini / courgette, sliced
  • 1 large red onion, chopped into chunks
  • about 7 ounces / 200 grams baby tomatoes
  • 3½ ounces / 100 grams pitted Kalamata olives
  • 5 ounces / 150 grams (just under a cup) dried couscous
  • 1½ teaspoons dried oregano
  • 8½ fluid ounces / 250 ml (a cup) water or stock

to add at the end

  • 1 ‘log’ halloumi cheese (replace with feta cheese if you don’t want to use halloumi)
  • 2 tablespoons olive oil
  • 2 tablespoons white wine or apple cider vinegar
  • a big squeeze of lemon juice
  • Greek yoghurt or tzatziki and lemon wedges, to serve


  1. Preheat the oven to 355F / 180C.
  2. Put the peppers, zucchini, and onion in a large roasting dish, drizzle with a little olive oil and roast for 20 minutes.
  3. Add the tomatoes and olives and roast for another 10 minutes.
  4. Scatter the couscous and oregano over the dish, and pour over the water or stock. Cover tightly with aluminium foil and bake for 10 minutes more.
  5. Meanwhile, slice the halloumi cheese into roughly 1 – 2 cm slices, then cook in a dry frying or griddle pan for a few minutes on each side until browned and crispy.
  6. Remove the couscous and vegetables from the oven and fluff up with a fork. Combine the olive oil, vinegar and lemon juice and stir through the dish.
  7. Serve topped with the halloumi cheese and big dollops of Greek yoghurt or tzatziki.


  • You can vary the veggies you use in this dish. I find sweet potato works particularly well, as do mushrooms (add at the same time as the tomatoes and olives). 
  • This dish is nice served by itself, but I served it with some baked salmon on the side – even tastier! But actually any kind of grilled fish or meat would go well.



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