Description
A vibrant and hearty bowl featuring roasted vegetables, fluffy couscous, crispy halloumi, creamy whipped feta, and a bright lemon herb dressing. Perfect for a satisfying lunch or dinner.
Ingredients
Scale
- For the Roasted Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the Couscous:
- 1 cup pearl couscous
- 1 1/4 cups vegetable broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- For the Crispy Halloumi:
- 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil
- For the Whipped Feta:
- 4 ounces feta cheese, crumbled
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water (or more as needed)
- For the Lemon Herb Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
- For Assembly:
- Fresh arugula or mixed greens
- Handful of fresh mint leaves
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until tender and slightly charred.
- Meanwhile, cook the couscous: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the pearl couscous and toast for 2 minutes, stirring frequently. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until tender and liquid is absorbed. Fluff with a fork and stir in lemon zest.
- For the whipped feta: In a food processor, combine feta, Greek yogurt, lemon juice, and olive oil. Pulse until crumbly, then add water a tablespoon at a time and blend until smooth and creamy. Set aside.
- For the lemon herb dressing: Whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, mint, salt, and pepper in a small bowl or shake in a jar. Adjust seasoning to taste.
- For the crispy halloumi: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add halloumi slices in a single layer and cook for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- Assemble the bowls: Divide arugula or greens among bowls. Top with a scoop of couscous, roasted vegetables, and crispy halloumi slices. Dollop whipped feta on the side. Drizzle generously with lemon herb dressing. Garnish with fresh mint and serve with lemon wedges.
Notes
To make this vegan, omit the halloumi and feta, and use a vegan feta alternative or skip the cheese entirely. The whipped feta can be made ahead and refrigerated for up to 3 days. The dressing can be stored in the fridge for up to a week. For extra protein, add chickpeas to the roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 620 kcal
- Sugar: 12 g
- Fat: 38 g
- Carbohydrates: 52 g
- Protein: 22 g