Halloumi and aubergine with minted couscous
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ali Allen
Halloumi and aubergine with minted couscous
This satisfying veggie main combines golden halloumi, grilled aubergine and herby couscous for a quick and easy midweek meal
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
594Kcal
Fat
34gr
Saturates
13gr
Carbs
46gr
Sugars
3gr
Fibre
4gr
Protein
24gr
Salt
1.6gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 1 medium aubergine
- 4 tbsp olive oil
- 200g couscous
- zest and juice of 1 lemon
- 1 x 250g pack halloumi, cut into 12 slices
- ½ x 28g pack mint leaves, roughly chopped, plus extra to serve
- 1 red chilli, finely chopped
- 50g pistachios, roughly chopped
- 1 x 60g bag rocket
- 4 tbsp low-fat Greek yogurt
Step by step
- Preheat the grill to high. Cut the aubergine into 5mm slices. Arrange on a baking tray, and use 11⁄2 tablespoons of olive oil to brush on both sides of the slices. Season and grill for 4 minutes each side until tender and golden brown.
- Meanwhile, place the couscous in a heatproof bowl with a pinch of salt and pour over 275ml just-boiled water, stir once, then cover with a plate and set aside to soak for about 5 minutes. Make the dressing by whisking together the lemon zest and juice with 2 tablespoons of olive oil until emulsified.
- Heat a nonstick frying pan with the remaining 1⁄2 tablespoon of olive oil and fry the halloumi for about 2 minutes on each side until golden. This can be done in batches.
- When you are ready to serve, fluff up the couscous with a fork, then stir in the dressing, mint, chilli, pistachios, rocket and season to taste. Arrange on a platter and top with the slices of halloumi and aubergine. Serve immediately with extra mint leaves and a drizzle of yogurt.
