Golden halloumi and roast vegetables over lemon couscous. Roast the vegetables in one layer for browning rather than steaming.
Roast the vegetables in one layer while the couscous absorbs its stock. Pan-fry the halloumi just before assembling.
Divide into four bowls. Keep components separate when preparing ahead, and taste before adding salt because halloumi and stock already provide it.
Heat oven to 220°C / 200°C fan. Toss courgettes, peppers and onion with half the oil, oregano and pepper. Spread on a large tray and roast for 20–25 minutes, turning halfway.
Cover couscous with boiling stock in a heatproof bowl. Cover and leave for its packet time, then fluff with a fork.
Heat the remaining oil in a non-stick pan. Pat halloumi dry and cook for 2–3 minutes per side until golden; work in batches if needed.
Fold lemon zest, juice and parsley into couscous. Divide into four bowls with vegetables and halloumi.
Taste before adding any extra seasoning: halloumi and stock already contain salt. Pack components separately when preparing ahead.
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Milk and wheat/gluten; check vegetable stock for celery.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
