Written for one request, published for everyone
Pan-fried halloumi with lemon couscous and chickpeas
Golden pan-fried halloumi served on herby couscous with chickpeas, tomatoes and cucumber.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 880 kcal
- Protein
- 42 g
- Fat
- 45 g
- Carbs
- 75 g
Method
Step 1 of 11
Boil the kettle.
Step 2 of 11
Tip the couscous into a bowl with the cumin, pour over 180 ml boiling water, cover and leave 10 minutes.
Couscous
Ground cumin
Step 3 of 11
Drain and rinse the chickpeas.
Chickpeas
Step 4 of 11
Halve the cherry tomatoes and dice the cucumber.
Cherry tomatoes
Cucumber
Step 5 of 11
Chop the parsley and mint.
Flat-leaf parsley
Mint
Step 6 of 11
Juice the lemon and whisk it with 2 tbsp olive oil and plenty of pepper.
Lemon
Olive oil
Black pepper
Step 7 of 11
Fluff the couscous with a fork, then fold in the chickpeas, tomatoes, cucumber, herbs and dressing.
- Couscous
- Chickpeas
- Cherry tomatoes
- Cucumber
- Flat-leaf parsley
- Mint
Step 8 of 11
Slice the halloumi into 1 cm slabs and pat dry.
Halloumi
Step 9 of 11
Heat a frying pan over medium-high heat with the remaining 1 tbsp olive oil.
- Olive oil
Step 10 of 11
Fry the halloumi for 2 minutes each side until deep golden and softened.
- Halloumi
Step 11 of 11
Pile the couscous onto two plates and lay the hot halloumi on top.
- Couscous
- Halloumi
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.