Full Time Meals: Rainbow Halloumi Couscous

Preparation time: 5 minutes

Cooking time: 30 minutes


1 1⁄2 mugs of couscous
1 reduced salt vegetable stock cube
A pinch of spice (such as fajita spice or similar)
1 tbsp vegetable oil
1 block of low-fat halloumi cheese
2 1⁄2 mugs of frozen mixed Mediterranean vegetables
A pinch of sugar
2-3 tbsp vinegar
A squeeze of lemon juice

(Serve 6)


  1. Add the couscous to a large bowl. Fill the same mug with boiling water from the kettle, then crumble in the stock cube and the pinch of fajita spice and mix with a fork to dissolve it. Pour the mug of stock onto the couscous, along with another 11⁄4 mugs of boiling water and cover with a plate that sits tightly on top. Let it soften for 10-15 minutes or so.
  2. Meanwhile, heat the vegetable oil in a large non-stick frying pan over a medium heat. Remove the halloumi from the packet and dab with some kitchen paper to dry slightly. Cut up the halloumi into bite-sized chunks and add it to the pan, frying for around 5 minutes, turning frequently.
  3. Stir in the vegetables and cook for 8 minutes until softened.
  4. Add the sugar and vinegar to the pan and cook for a few minutes. Then squeeze over the lemon juice and allow it all to bubble and caramelise for a couple of minutes, stirring to coat the vegetables and halloumi in the dressing.
  5. Spoon the couscous onto plates and then pile the vegetables and halloumi on top.