Pumpkin, Halloumi And Pea Couscous - cooking recipe

Ingredients

2 None medium red onions, cut into thin wedges
1 lb pumpkin, peeled, cut into 1 inch pieces
2 cloves garlic, sliced
1 None long red chili, seeded, thinly sliced
1/3 cup olive oil
10.5 oz couscous
1/2 cup vegetable stock
3.5 oz frozen peas, thawed
1 tsp ground cumin
1 tsp ground coriander
6 oz halloumi cheese, cut into 1 inch cubes
None None Lemon wedges, to serve

Preparation

Preheat oven 350\u00b0F. Line a roasting pan with parchment paper. Add onion, pumpkin, garlic and chili to the pan. Drizzle with 1/4 cup oil; toss gently to combine. Bake, stirring occasionally, for 20-25 minutes or until vegetables are tender.
Meanwhile, place couscous in a medium heatproof bowl. Bring stock to a boil and stir in to couscous. Cover with plastic wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Allow to cool to room temperature. Add peas, spices and roasted vegetables; mix well.
Heat remaining oil in a medium frying pan over moderate heat. Cook halloumi, turning, for 2-3 minutes or until golden brown. Add to couscous mixture; stir to combine.
Spoon couscous into shallow serving bowls. Serve with lemon wedges.