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Photo of Roast veggies, haloumi and pearl couscous by WW

Roast veggies, haloumi and pearl couscous

Total Time
40 min
10 min
30 min
Haloumi is a deliciously salty greek cheese that can be fried until golden and still hold its shape.



1 large, cut into 4cm pieces


250 g, button, halved

Red capsicum

1 medium, cut into 3cm pieces


450 g, peeled, cut into 3cm pieces

Green shallot(s)

4 individual, cut into 3cm lengths

Cherry tomatoes

250 g

Pearl couscous

200 g, (1 cup)

Vegetable stock

1¼ cup(s)

Haloumi cheese

180 g, cut into 1cm thick slices


1 medium, wedges, to serve

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Serve with 3 cups (90g) baby spinach leaves dressed with 1 tablespoon each of lemon juice and olive oil.Pearl couscous has larger ‘grains’ than regular couscous and can be used as a substitute for rice or pasta. It’s available in the rice and pasta aisle of the supermarket.