Happy new year everyone, I hope you had a great festive season. So I’m at that stage where I fancy food that isn’t too rich. Couscous is always a nice light lunch and saganaki isn’t a rich cheese either it’s the greek version of halloumi. I like to roast vegetables like peppers and the sweet variety work really well. The stock keeps everything moist and adds lots of flavour to the couscous. A simple but tasty lunch.
Ingredients (serves 2)
For the roasted couscous
- 6 sweet baby red peppers (150g), halved
- 2 leeks, sliced
- 10 cherry tomatoes
- 2 garlic cloves, in their skins
- 1/2 sprig of oregano, leaves picked
- good drizzle of olive oil
- sea salt and fresh black pepper, to taste
- 75g whole wheat couscous
- 125ml of organic vegetable stock
For the saganaki or halloumi
- 200g pack of saganaki or halloumi
- 1 tbsp plain flour
- 1-2 tbsp of rapeseed oil for frying
- Pre heat oven to 180 degrees (fan).
- Prepare your vegetables (not the couscous and stock) and add to an ovenproof dish.
- Drizzle over some olive oil and season with salt and pepper. Mix well so the vegetables are coated. Bake in the oven for 30 minutes.
- After the vegetables have roasted for 30 minutes add the couscous and stock, cover with foil and bake for a further 10 minutes or until couscous is cooked and soft.
- While the couscous is in the oven, cut the saganaki into triangles. Heat a tbsp of rapeseed in a frying pan over a medium heat. Put the flour into a food bag, run the saganaki under the cold water tap and shake off any excess water. Put the saganaki into the flour seal the top of the bag and shake well so the cheese gets a coating.
- Add the saganaki to the hot oil and fry for a 2-3 minutes on each side until golden. Set aside on kitchen paper.
- To serve – Fluff up the roasted couscous and spoon between 2 serving dishes. Top with the cooked saganaki. Enjoy.