Instructions
Follow the steps and taste along the way.
Prepare the vegetables and chickpeas
Preheat the oven to 220 °C. Cut the zucchini into pieces about 2 cm in size and the onion into wedges. Dry the chickpeas thoroughly. Spread everything on a baking sheet and toss with 20 ml of olive oil, the cumin, smoked paprika, black pepper and 1.5 g of salt.
Roast the vegetables
Put the baking sheet in the oven and roast for 22 to 25 minutes. After about 12 minutes, stir the vegetables and chickpeas. The zucchini should be tender with browned edges, and the chickpeas slightly crisp on the outside.
Cook the couscous
While the vegetables roast, bring 500 ml of water and 0.5 g of salt to a boil in a saucepan. Add the pearl couscous, cover and simmer over low heat for 10 to 12 minutes, until the grains are tender but still hold their shape. If any water remains in the pan, drain the couscous.
Mix the lemon dressing
Zest the lemon and squeeze out 30 ml of juice. Whisk them together with the honey and the remaining 10 ml of olive oil in a bowl. Finely chop the parsley and mint.
Pan-fry the halloumi and finish the dish
Pat the halloumi dry and cut it into slices about 1 cm thick. Heat the remaining 5 ml of oil in a frying pan and cook the cheese for about 2 minutes on each side, until golden brown. Toss the couscous with the dressing, roasted vegetables and chickpeas. Stir in most of the chopped herbs, arrange the halloumi on top and sprinkle with the remaining herbs. Serve immediately while the cheese is warm and its surface is crisp.
