Grilled Halloumi and Couscous Bowl with Lemon-Herb Dressing
This Grilled Halloumi and Couscous Bowl is a light yet satisfying Mediterranean dish. Grilled halloumi, fluffy couscous, and fresh veggies come together with a zesty lemon-herb dressing. Perfect for a quick and wholesome meal.
Ingredients
- 200g halloumi cheese, sliced
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the Couscous: In a saucepan, bring the vegetable broth or water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed.
- Prep the Vegetables: While the couscous cooks, prepare the cherry tomatoes, cucumber, red onion, and parsley. Mix them in a bowl and drizzle with olive oil and lemon juice. Season with salt and pepper.
- Grill the Halloumi: Preheat a grill or grill pan over medium heat. Grill the halloumi slices for about 2-3 minutes on each side until golden brown and slightly charred.
- Assemble the Bowl: Fluff the couscous with a fork and divide it into serving bowls. Top with the mixed vegetables and grilled halloumi slices. Garnish with additional parsley if desired.
- Serve: Enjoy this delicious and wholesome bowl warm or at room temperature.
Cook’s tips
- Pat the halloumi dry with paper towels before grilling to get a better sear.
- Don't overcrowd the grill pan; cook halloumi in batches if needed.
- Fluff the couscous with a fork after it absorbs the liquid to keep it light and fluffy.
- Taste the dressing and adjust lemon and salt to your preference.
Substitutions
- Use quinoa or bulgur instead of couscous for a different grain.
- Swap halloumi with feta or paneer for a different cheese experience.
- Add chickpeas or white beans for extra protein and fiber.
- Replace parsley with mint or dill for a different herb flavor.
- Use lime juice instead of lemon for a twist.
Storage & reheating
Store leftover bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the halloumi in a dry skillet over medium heat until warmed through and crispy, and enjoy the couscous and veggies cold or at room temperature.
Frequently asked questions
Can I make this recipe ahead of time?
Yes, you can prepare the couscous and vegetables in advance. Grill the halloumi just before serving to keep it crispy, and assemble the bowls when ready to eat.
Is this recipe gluten-free?
Couscous is made from wheat, so it's not gluten-free. For a gluten-free version, substitute with quinoa or rice.
How do I prevent the halloumi from becoming rubbery?
Grill halloumi over medium heat and do not overcook. It should be golden and slightly charred but still soft inside. Also, let it rest for a minute before serving.
Can I add more vegetables?
Absolutely! Feel free to add roasted bell peppers, avocado, or even leafy greens to make it more substantial.
