About this recipe
Halloumi browns like a steak and stays chewy in the middle. A hot pan and a dry surface are all it needs.
Couscous steeps off heat while the cheese sears, so the bowl comes together quickly.
Lemon, cucumber, and herbs keep it fresh. A spoon of Greek yogurt on the side bumps the protein without changing the method.
COOK THE COUSCOUS
Step 1
Place couscous in a heatproof bowl with a pinch of salt. Pour 1 cup boiling water over it, cover, and let stand until tender, 5 to 8 minutes. Fluff with a fork. Stir in half the lemon juice and most of the herbs.
SEAR THE HALLOUMI
Step 2
Pat halloumi dry. Heat olive oil in a large nonstick skillet over medium-high until shimmering.
Step 3
Add halloumi in a single layer. Cook undisturbed until deep golden on the underside, 2 to 3 minutes. Flip and cook until golden on the second side, 2 to 3 minutes more.
ASSEMBLE
Step 4
Divide couscous among four bowls. Top with cucumber, tomatoes, and halloumi. Finish with remaining lemon juice, herbs, pepper, and about 2 tablespoons yogurt each.
Tips
Do not oil the halloumi itself. A dry surface browns better in a lightly oiled pan.
For meal prep, pack yogurt and cucumber separately so the couscous stays fluffy.
Swaps
HalloumiFirm tofu slabs, pan-seared
Press well. Same timing. Lower sodium, milder flavor.
CouscousQuinoa
Cook per package. Slightly higher protein and nuttier.
Equipment
large nonstick skillet · heatproof bowl · fork
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