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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
Easy

12 min prep · 10 min cook

Couscous with Halloumi, Tomatoes and Herbs
615 kcal · per serving
Protein 21g Carbs 58g Fat 32g
Ingredients

What you will need

9 items · serves 1
  • 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

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Method

Steps to cook

9 steps · 10 min cook

  1. Prepare the ingredients. Here's what you'll have on the plate - prepare the ingredients in advance so the work goes smoothly 🥗🔪

  2. Bring the water to a boil. Place a pot of water for the couscous on the stove and bring it to a boil.

  3. 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.

  4. Slice the ingredients. Cut the tomatoes into quarters, and slice the peppers and grilling cheese into strips.

  5. Grill the halloumi. Heat a pan over medium heat, add a little oil, and fry the grilling cheese until golden brown on both sides.

  6. Fluff the couscous and walnuts. Meanwhile, fluff the couscous with a fork. Chop the walnuts and, if you have them, fresh herbs.

  7. Season the couscous. Season the couscous with lemon zest and lemon juice, add the chopped vegetables and herbs, and mix everything thoroughly.

  8. Assemble the dish. Divide the couscous into bowls or plates, top with the grilled cheese and chopped walnuts.

  9. Serve. Serve 🧀🌿✨

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