Easy Vegetarian Recipe – Giant Cous Cous with Roasted Veg and Halloumi
I’ve been getting a lot of love over on instagram for my recent veggie food pictures and so I thought I’d start sharing some of my recipes as they are honestly as good as they look.
I’ve recently started a boot camp so tried to give my diet a healthy overhaul, these are the results!
Coconut oil, 1 heaped teaspoon
Olive oil, enough to drizzle
Salt, I use Himalayan pink salt
Black pepper, cracked
2 cloves of garlic, chopped
1 Chilli, chopped
2 large handfuls of washed spinach leaves
Half a lime
About a third of a pack of halloumi, cubed
1 courgette, thickly sliced
5 mushrooms, halved
Giant cous cous, I judge by eye, it doesn’t swell up massively.
Pre-heat oven to 200 degrees.
Place courgettes and mushrooms in an oven dish, sprinkle over salt and pepper to taste and drizzle with olive oil. Cook for 20 minutes, stirring half way.
While the veg is cooking, rinse the giant cous cous well in cold water in a saucepan, then add fresh cold water and bring to the boil, then turn down to a simmer for 8 minutes. (Do check your packet for details though, just in case it’s different!!) Chef’s note: It’s not great to cook in advance in my experience. It seems to solidify into an unappetizing looking lump! 😀
While it is simmering, heat up a large frying pan and add the coconut oil. Fry off the chilli and garlic. Add the spinach and the juice of the lime and cook off until the spinach has wilted and most of the liquid has evaporated.
Drain the cous cous and put to one side.
Place the spinach in bowl.
Return the frying pan to the heat, no extra oil needed, add the hallomi and cook until the moisture has bubbled away and the hallomi starts to brown, move it round the pan often.
Remove the veg from the oven, add everything together to the pan and give it about 5 minutes, stirring frequently.
Place it all in a bowl.
Sit down and enjoy!!