Scottish Cancer Prevention Network

#HealthyShelfie 2016: Roast Vegetables, Chickpea Cous Cous, Tomato & Harissa Sauce and Grilled Haloumi

At weekends throughout the month of January, we will be sharing recipes to accompany the #HealthyShelfie. Do you have a #HealthyShelfie to share? Get everyone talking about cancer prevention by sharing on Twitter, Instagram, Pinterest or Facebook.

Roast Vegetables, Chickpea Cous Cous, Tomato & Harissa Sauce and Grilled Haloumi


  • Large Peppers, your choice of colours
  • 1.5 Red Onions
  • Large Carrot
  • 1/2 Courgette
  • 1 Tin of Tomatoes
  • Salt & Pepper
  • Harissa Paste
  • Olive Oil
  • Balsamic Vinegar
  • Cous cous (ideally whole grain)
  • 200g Chickpeas
  • Small Handful Sultanas
  • Cold-Pressed Rapeseed Oil
  • 150g Haloumi


To roast the veg

  1. Heat oven to 180 degrees. Roughly chop your peppers, full onion, carrot and courgette.
  2. Put into a large bowl and drizzle with olive oil. Season with salt and pepper, and thoroughly mix with your hands.
  3. Spread veg over a large pre-heated baking tray and roast for 20-25 mins, turning once or twice to ensure even-cooking.

To make the sauce

  1. Soften the ½ onion in a glug of olive oil. Add 1 tin of tomatoes, 2 teaspoons of harissa paste, salt, pepper and a small glug of balsamic vinegar.
  2. Allow to simmer on a low heat for roughly 20 minutes then use a hand blender to purify the sauce.

To make the cous cous

  1. When the sauce and vegetables are almost ready, prepare 100g of cous cous as per packet instructions.
  2. Whilst the cous cous is softening, gently fry the chickpeas and sultanas in a small glug of rapeseed oil.
  3. Once the cous cous is ready, mix it with the chickpeas & sultanas.

Quickly grill 150g of sliced haloumi.

To serve
Divide the cous cous into two bowls, top with the roasted veg, and further top with the grilled haloumi. Serve the harissa sauce in a jug to pour over dish to taste.