Ingredients

• 150g/5½oz couscous
• 150ml/5fl oz hot fresh vegetable stock
• 1 each red
• yellow and green pepper
• cored
• seeds removed
• cut into 2cm/¾in slices
• 1 large red onion
• cut into wedges
• 1 courgette
• sliced into thick rounds
• olive oil spray
• 250g/9oz block halloumi
• sea salt and freshly ground black pepper
• 2 tbsp red wine vinegar
• 1 tsp garlic powder
• ½ tsp dried herbes de Provence
• ½ tsp dried Italian herb mix
• 1 tsp granulated sweetener
• 1 tsp sea salt flakes
• 1 tbsp cornflour
• mixed to a paste with 1 tbsp water
• 2 tbsp finely chopped flatleaf parsley leaves
• basil and mint leaves
• 1 red chilli
• seeds removed
• sliced on an angle

Directions

• Put the couscous into a small bowl
• add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well
• cover with cling film and set aside.
• For the herb dressing
• put 200ml/7fl oz of water
• the wine vinegar
• garlic powder
• dried herbs
• sweetener and salt into a small pan and bring to a simmer. Take off the heat
• whisk in the cornflour paste
• then return to the heat and cook for 1–2 minutes
• or until slightly thickened. Pour into a jug and leave to cool
• then stir in the chopped parsley.
• Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat
• then spray with about 20 sprays of oil. Lay about half the veg in the pan
• being careful not to overcrowd it
• and spray them with another 20 sprays of oil.
• Cook for 4–5 minutes on each side
• until just softened and with some char lines
• then remove to a plate. Repeat with the remaining veg.
• Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side.
• Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi
• then tear over the basil and mint leaves and scatter over the chilli
• if using. Drizzle 6 tablespoons of the herb dressing over everything and serve.