Serves: 6, Calories: 424, Time: 1 hr 45 mins
Ingredients:
- 3 peppers, roughly chopped. 150
- 1 courgette, roughly chopped. 40
- 1 aubergine, roughly chopped. 75
- 2 large onions, roughly chopped. 150
- 500g Vittoria tomatoes, halved. 160
- 3 tsp garlic and herb seasoning.
- 2 tsp garlic paste. 34
- ½ tbsp (23g) harissa. 51
- 1 x 400g tin chickpeas, drain, dry. 292
- 2 tbsp veg oil. 248
- 225g light Halloumi, 1cm cubes. 623
- 200g dry couscous. 722
- 400ml boiling water
Method:
- Preheat oven to 180°C Fan/Gas Mark 6.
- In 14x10" Pyrex roaster; Toss courgette, peppers, aubergine and onions in oil, garlic and herb seasoning and garlic.
- Bake for 40 mins. Stirring halfway.
- Add tomatoes, mix well.
- Bake for 20 mins. Stir.
- Scatter on halloumi. Bake for 25 mins.
- Meanwhile, on large lined baking tray; Roast chickpeas separately for 25 mins.
- Meanwhile, in large Pyrex bowl; Cover couscous with boiled water mixed with harissa.
- Stand, covered with a plate for 5 mins.
- Stir in chickpeas, serve.
Calories = 2545
- 2545 / 6 = 424
Alternatively: Swap couscous for 125g boil in bag brown rice (364 cals). Decreases cals in each portion by 60.