Halloumi & Moroccan Couscous

Here’s a great quick and simple dish for those working lunches, my recipe for grilled halloumi with Moroccan style couscous. I used giant couscous here simply because I prefer the texture, but you could use normal if you can’t find it. Takes about 15 minutes to put together but feels a bit more special than that tin of soup you’ve been staring at.

Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!

Halloumi with Moroccan Couscous

Ingredients (serves one)
100g halloumi, sliced
75g giant couscous (I used Merchant Gourmet)
1 tbsp Greek yoghurt
Juice of 1 lemon
2 tsp tahini
0.5 tsp cumin
1 heaped tbsp pomegranate seeds
1 tbsp pine nuts
Small handful of fresh mint, roughly chopped

1. Start by mixing the yoghurt with the lemon juice, tahini, cumin and a pinch of salt, then set aside. Meanwhile, in a dry pan, toast your pine nuts for a few minutes until golden, then set them aside as well.
2. Cook your couscous according to packet instructions, for mine, that was simply boiling them in a pot of vegetable stock for 6-8 minutes. While they cook, put your halloumi in a non-stick pan and cook over a medium-high heat for a couple of minutes on each side until golden brown. Put them in the oven at its lowest setting to keep warm while you finish the couscous.
3. Drain the couscous and mix it with the yoghurt dressing along with most of the pomegranate seeds, pine nuts and some of the fresh mint. Pour into a bowl, top with the halloumi, then scatter over the remaining pomegranate, pine nuts and mint.
4. Finish with a drizzle of extra virgil olive oil and dive into your delicious, speedy lunch.

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