Roast vegies, haloumi and pearl couscous
1 large, cut into 4cm pieces
250 g, button, halved
1 medium, cut into 3cm pieces
450 g, peeled, cut into 3cm pieces
4 individual, cut into 3cm lengths
200 g, (1 cup)
180 g, cut into 1cm thick slices
1 medium, wedges, to serve
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Arrange eggplant, mushrooms, capsicum and pumpkin on the prepared tray. Lightly spray with oil and bake for 20 minutes. Add shallots and tomatoes and bake for a further 10 minutes or until vegetables are lightly browned and tender.
- Meanwhile, place the couscous and stock in a small saucepan and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Remove from heat and allow to stand for 2–3 minutes or until liquid is absorbed. Fluff with a fork to separate the grains.
- Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook the haloumi for 1–2 minutes each side or until golden. Serve vegetables topped with haloumi, along with the couscous and lemon wedges.