Couscous with Roasted Vegetables and Grilled Halloumi

How to prepare couscous with roasted vegetables and grilled halloumi

1. Cut the vegetables as follows: pepper into squares (keep separate); zucchini and eggplant into quarter rounds; leave tomatoes whole; cut mushrooms in half or quarters (depending on size); others: sweet potatoes into cubes, cauliflower into florets, carrots into rounds, onion into slices.
2. Sprinkle the vegetables with salt and drizzle with oil. Mix so they're well coated. Roast just the peppers at 200°C for 10 minutes.
   * also add sweet potatoes, cauliflower and carrots now
3. Then add the rest of the vegetables and roast for another 20 minutes (stir them after 10 minutes). At the end, if you want them crispier, turn on the broiler for 5 minutes.
4. While the vegetables are cooking, prepare the dressing: whisk all ingredients together with a small whisk.
5. Then prepare the couscous: put one cup of couscous in a bowl, add a little salt and pour one cup of boiling water over it (use the same cup to measure both couscous and water). Let it swell for 5 minutes.
6. Fluff the couscous with a fork until it separates grain by grain. Pour a little more than half the dressing over it and stir again until it has uniform color. Add the finely chopped herbs to the couscous and taste for salt.
8. When the vegetables are done, transfer them to a bowl and pour the remaining dressing over them. Toss.
9. Arrange the couscous on a platter with vegetables all around.
10. Slice the cheese into about 1cm slices. Grill the slices on a hot grill pan (without added fat) for about 2 minutes on each side, until nice grill marks form.
11. Place the cheese over the couscous.

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