Couscous with Halloumi, Tomatoes and Herbs
By chef Gulasch
Try our recipe for a dish with fluffy couscous garnished with a mixture of fresh herbs, juicy tomatoes, peppers, crunchy walnuts, and golden-brown grilled halloumi.
- 22 min
- total
- Easy
- level
12 min prep · 10 min cook
What you will need
-
Couscous 75 g -
Grill cheese 50 g -
Tomatoes 1 pcs -
Bell Pepper 0.5 pcs -
Walnuts 20 g
-
Tomato Paste 1 tsp -
Vegetable oil 0.5 tbsp -
Lemon 0.25 pcs -
Provensal herbs 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Here's what you'll have on the plate - prepare the ingredients in advance so the work goes smoothly 🥗🔪
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Bring the water to a boil. Place a pot of water for the couscous on the stove and bring it to a boil.
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Prepare the couscous. Pour the couscous into a bowl, season with salt, and add one teaspoon of tomato paste per person. Pour over hot water and let stand for 8-10 minutes so the couscous can swell.
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Slice the ingredients. Cut the tomatoes into quarters, and slice the peppers and grilling cheese into strips.
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Grill the halloumi. Heat a pan over medium heat, add a little oil, and fry the grilling cheese until golden brown on both sides.
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Fluff the couscous and walnuts. Meanwhile, fluff the couscous with a fork. Chop the walnuts and, if you have them, fresh herbs.
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Season the couscous. Season the couscous with lemon zest and lemon juice, add the chopped vegetables and herbs, and mix everything thoroughly.
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Assemble the dish. Divide the couscous into bowls or plates, top with the grilled cheese and chopped walnuts.
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Serve. Serve 🧀🌿✨
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