Halloumi and roast vegetable couscous

Steps

1. Cut the vegetables into chunks, season with salt and herbs, and roast at 200 °C (400 °F) for 20–25 minutes.
2. Pour boiling salted water over the couscous, cover and let it stand 5 minutes, then fluff.
3. Slice the halloumi and fry it in a dry pan for 2 minutes per side.
4. Serve the couscous topped with the vegetables and halloumi.