Warm Halloumi and Roasted Veggie Bowl
Salty, golden-seared halloumi sits atop a bed of whole wheat couscous and tender roasted eggplant and zucchini. Fresh mint and a squeeze of lemon bring bright, grounding Mediterranean flavors to every bite.
Prep
10 min
Cook
25 min
Total
35 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
If meal-prepping, store the roasted vegetables and couscous together, but keep the cheese separate and sear it right before eating.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F.
Tap card to mark done - 02
Dice the eggplant and zucchini into 1-inch…
Dice the eggplant and zucchini into 1-inch cubes. Toss them on a baking sheet with the olive oil, a generous pinch of salt, and black pepper. Roast for 20 to 25 minutes until tender and golden brown.
Look for: tender and golden brown
Tap card to mark done - 03
Prepare the couscous
While the vegetables roast, prepare the couscous. Boil the water, pour it over the dry couscous in a heatproof bowl, cover tightly, and let sit for 5 minutes. Fluff with a fork.
Allow: 5 minutes
Tap card to mark done - 04
Cut the halloumi into 1/2-inch thick slices
Cut the halloumi into 1/2-inch thick slices. Heat a non-stick skillet over medium-high heat. Add the halloumi slices (no oil needed, as the cheese will release its own) and sear for 1 to 2 minutes per side until deeply golden and crusty.
Look for: deeply golden and crusty
Tap card to mark done - 05
Rough chop the fresh mint
Rough chop the fresh mint.
Tap card to mark done - 06
Divide the fluffed couscous and roasted vegetables…
Divide the fluffed couscous and roasted vegetables between two bowls. Top with the warm seared halloumi. Finish by tossing everything with the chopped mint, a squeeze of fresh lemon juice, and a final drizzle of olive oil.
Ready when: everything is assembled and ready to enjoy
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