• 100g (4oz) couscous
  • 300ml (1/2 pint) hot vegetable stock
  • 25g (1oz) butter
  • 1 bunch spring onions, thinly sliced
  • 1 medium courgette, finely chopped
  • 12 cherry tomatoes, halved
  • 2 large red peppers, halved and deseeded
  • 2 large yellow peppers, halved and deseeded
  • 250g (9oz) pack Halloumi cheese, sliced
  • Mixed salad leaves, to serve
  • 2 tbsp Rowse Greek honey
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp fresh thyme leaves
  • Salt and freshly ground black pepper


  • STEP 1
    1. Put the couscous into a bowl and add the hot vegetable stock. Leave it to soak and swell for about 10 minutes.
  • STEP 2
    2. Meanwhile, melt the butter in a frying pan and gently fry the spring onions and courgette for 6-8 minutes until soft and golden. Add the cherry tomatoes and cook for 1 minute, then remove from the heat.
  • STEP 3
    3. Fluff up the couscous with a fork and add the spring onion mixture. Season.
  • STEP 4
    4. Preheat the grill. Arrange the pepper halves under the grill, cut sides down. Grill them for 4-5 minutes until just beginning to char slightly. Turn them over and fill them with the couscous mixture, then top them with slices of Halloumi cheese. Grill for another 4-5 minutes, until the cheese browns.
  • STEP 5
    5. Meanwhile, make the dressing by mixing together the honey, olive oil, vinegar, mustard, thyme leaves and seasoning.
  • STEP 6
    6. Serve the peppers with the salad leaves, spooning the dressing over them.
  • STEP 7
    Tips: Halloumi cheese must be cooked to bring out its flavour – it can be grilled, dry-fried in a non-stick frying pan or cooked in a char-grill pan.

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