ingredient..
1 bell pepper, deseeded and diced
1 zucchini, diced
1/2 eggplant, diced
1/2 cup dry Pearl couscous
4 oz Halloumi, sliced
1 cup chickpeas, drained and rinsed
Extra virgin olive oil
Za’atar seasoning
Salt & pepper
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1. Preheat oven to 425°F and line a baking sheet with parchment paper. Add diced zucchini, eggplant and bell pepper to baking sheet, drizzle with olive oil and season with za’atar, salt and pepper. Bake veggies for 15 minutes, tossing once halfway through.
2. Cook Pearl couscous according to package instructions.
3. Heat a sauté pan over medium heat and spray with oil spray. Add sliced halloumi and pan fry for 3-4 minutes on each side, or until golden brown.
4. Assemble bowls: add arugula to serving bowls, drizzle with olive oil, season with salt and toss. Add roasted veggies, halloumi, couscous and chickpeas.
