Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the zucchini into half-moons, halve the tomatoes, and cut the halloumi into slices about 1 cm thick. Zest a little lemon and squeeze out the juice. Chop the parsley.
Prepare the couscous
Put the couscous in a bowl, stir in the cumin, and pour over 170 ml of boiling water. Cover the bowl and leave to stand for 5 minutes.
Pan-fry the zucchini
Heat half the olive oil in a large frying pan. Add the zucchini and cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until softened and browned around the edges. Transfer to a plate.
Pan-fry the halloumi and tomatoes
Add the remaining oil and the halloumi slices to the same pan. Cook for about 2 minutes on each side. Add the halved tomatoes cut-side down and cook for another 1 minute.
Finish and serve
Fluff the couscous with a fork, then stir in the lemon zest, 1 tablespoon of lemon juice, and half the chopped parsley. Divide it between two bowls and add the zucchini, halloumi, and tomatoes. Sprinkle with the remaining parsley and serve immediately.
