Crisp Halloumi with Lemon Couscous
Halloumi fried until it squeaks and browns, over couscous with cucumber, tomato and a lot of lemon. Twenty-five minutes, no oven.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Ingredients
For 4 servings
- halloumi12 oz
- couscous2 cup
- cucumber1¼ piece
- cherry tomatoes2 cup
- red onion¾ piece
- lemon2 piece
- fresh mint4 tbsp
- fresh parsley4 tbsp
- olive oil6 tbsp
- dried oregano2 tsp
- salt1 tsp
- black pepper1 tsp
You'll need
skillet · bowl · cutting board
Method
Cover the couscous with boiling water, put a plate over it, and leave it 10 minutes. Fluff with a fork.
10 min · rest
Dice the cucumber and tomatoes, slice the onion thin, and chop the herbs.
6 min · prep
Fold the vegetables and herbs through the couscous with olive oil, lemon juice, oregano and salt.
3 min · toss
Pat the halloumi dry and slice it a finger thick. Wet halloumi steams instead of browning.
2 min · prep
Fry it in a dry hot pan, 2 minutes a side, until deeply golden. It needs no oil — it releases its own.
4 min · fry
Lay the halloumi over the couscous and squeeze the rest of the lemon over while it is still hot.
1 min · prep
Serving suggestion
Eat it straight away — halloumi turns squeaky and tough once it cools.
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