Informations supplémentaires
30 min.
|
778 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the halloumi into slices of approximately 1 cm thick. Cut the zucchini into half rounds. Cut the pepper and onion into strips. Cut the lemon into quarters.
2. Cook the vegetables
Place the halloumi, zucchini, onion and pepper on a sheet pan covered with baking paper. Put 1 tsp. of spices aside and mix the rest of the spices and the honey with the vegetables, a drizzle of oil, salt and pepper. Bake everything in the oven for 18-20 minutes until browned.
3. Cook the couscous
Bring a saucepan with 1 2P | 1.5 3P cups of water and the reserved spices to a boil. Add the couscous. Remove from the heat, cover and let the couscous absorb the water for about 4-6 minutes. Break up the couscous with a fork and add a drizzle of oil, salt and pepper.
4. Season the yogurt
Finely chop the herbs. In a bowl, mix the yogurt, the herbs and a dash of lemon juice.
5. Plate your dish
Serve the sheet pan of vegetables and halloumi with the couscous, yogurt and lemon. Bon appétit!
160gHalloumi Cheese
1unitZucchini(s)
0.5unitRed Onion(s)
1unitPepper(s)
180gCouscous
2unitGreek Yogourt 2%
1unitHoney
12gSpice Mix (smoked paprika,cumin powder,onion powder,za'atar)
1unitLemon
1unitFresh Mint and Parsley
What you need
sheet pan, bowl, saucepan
778 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
31g
48%
cholesterol
84mg
28%
fiber
8g
32%
protein
36g
saturated
15g
75%
sodium
1012mg
42%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg