Halloumi & Lemony Couscous

Spring is here along with this Halloumi & Lemony Couscous recipe! This is a fresh dish that is super simple to assemble and perfect for a speedy weeknight meal or an outdoor patio meal. Additionally, it’s flexible to use spring produce that’s in the fridge and make batches for future lunches too. Nevertheless, the fresh and zesty flavours in this Halloumi & Lemony Couscous will keep your palate entertained.

What is Halloumi?

Halloumi is a semi-hard cheese with a high melting point. Therefore, it is easily grilled as part of backyard BBQ season. It’s traditionally prepared using goat or sheep’s milk but can also be made using cow’s milk. You’ll enjoy a salty, tangy flavour that is a nice complement to grains or vegetable dishes. When heated, halloumi becomes crispy and savoury with softness on the inside. Halloumi can be enjoyed as the main protein in vegetarian dishes or as a salad topper (here’s more info on building satisfying salads). The possibilities are endless so feel inspired to get creative in the kitchen and give this Halloumi & Lemony Couscous recipe a try!

What is Couscous?

In case you’re unfamiliar, couscous is a crushed durum wheat formed into small granules or spheres. It’s common in North African, Moroccan and Algerian cuisine. Couscous can be used as a quick-cooking alternative to rice, quinoa or bulgur for dishes served with sauces, stews or cold grain salads. The taste is mild with a slight nutty flavour. Keep in mind that couscous is not gluten-free if on Low FODMAP diet or gluten free diet.

As a dietitian, I have couscous as a pantry staple because it’s super quick prep and doesn’t even require stove-top cooking. Instead, I place one cup of couscous in a glass container with one and a third cup of boiling water or broth, some butter or margarine and pinch of Kosher salt. I cover the couscous for about 10 minutes (until the liquid absorbs) and then fluff it with a fork. Voila! Additionally, if you like, you can add garlic cloves or bay leaf for flavouring or use broth instead of water for extra flavouring. Finally, one cup of cooked couscous has 6 grams of protein and fewer calories than rice or pasta.

Halloumi & Lemony Couscous Recipe

• Prep time: 15 minutes
• Cook time: 10 minutes
• Serves: 4

Ingredients:

• 3-4 Tbsp olive oil, divided for halloumi searing and couscous dressing
• 200 grams Halloumi, cut into strips
• 1 cup dry couscous
• 1 1/3 cup boiling water or broth
• 1-2 cloves Garlic, minced
• 1 tsp oregano
• 1 cup cherry tomatoes, diced or halved
• ½ cup cucumber, chopped
• 1 cup spinach, chopped
• ½ cup Black olives, chopped
• 1/2 cup feta cheese, crumbled
• ½ cup Green onions or Italian parsley, chopped
• 1 lemon zested & half lemon juiced
• Kosher salt and fresh ground pepper, to taste

Directions Halloumi & Lemony Couscous:

1. Heat a non-stick pan over high heat.
2. Cut halloumi into pieces and pat dry with paper towel.  Brush each side with olive oil.
3. Place halloumi onto the pan and should hear a nice sizzle. Cook each side for about a minute or two until you see a golden brown colour. Remove from heat and set aside.
4. In a pot with a lid, which can be off the stove, combine couscous with boiling water from kettle or boiling broth. Add salt and cover for about 10 minutes. Fluff couscous with fork afterwards and set aside to cool.
5. Then, in a large glass bowl, combine cooked (and cooled) couscous with garlic, oregano, tomatoes, spinach, cucumbers, olives, herbs, lemon zest and juice. Add 3 tbsp or so of olive oil and salt and pepper. Check and adjust seasoning to taste.
6. Finally, place halloumi on top of the lemony couscous and enjoy!

Halloumi & Lemony Couscous

Yield: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Enjoy fresh flavours in this Halloumi & Lemony Couscous recipe!

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Ingredients

• 3-4 Tbsp olive oil, divided
• 200 grams Halloumi, cut into strips
• 1 cup dry couscous
• 1 1/3 cup boiling water or broth
• 1 clove Garlic, minced
• 1 tsp oregano
• 1 cup cherry tomatoes, diced or halved
• 1 cup spinach, chopped
• ½ cup cucumber, chopped
• ½ cup Black olives, chopped
• ½ cup Green onions or Italian parsley, chopped
• 1 lemon zested and half lemon juiced
• Kosher salt and fresh ground pepper

Instructions

1. Heat a non-stick pan over high heat.
2. Cut halloumi into pieces and pat dry with paper towel. Brush each side with olive oil.
3. Place halloumi onto the pan and should hear a nice sizzle. Cook each side for about a minute or two until you see a golden brown colour. Remove from heat and set aside.
4. In a pot with a lid, can be off the stove, combine couscous with boiling water from kettle or boiling broth. Add salt and cover for about 10 minutes. Fluff couscous with fork afterwards and set aside to cool.
5. In a large glass bowl, combine cooked (and cooled) couscous with garlic, oregano, tomatoes, cucumbers, olives, herbs, lemon zest and juice. Add 3 tbsp of olive oil and adjust the salt and pepper to taste.
6. Place halloumi on top of the lemony couscous and enjoy!