Fluffy Lemon and Herb Couscous with Grilled Halloumi and a Drizzle of Olive Oil
This simple, yet flavorful dish is perfect for a light and refreshing summer meal. The fluffy couscous is made with a blend of semolina and vegetable stock, and is then tossed with fresh herbs, lemon zest, and juice. The grilled halloumi adds a salty, savory flavor to the dish, and the drizzle of olive oil brings it all together. This dish is sure to please everyone at your table.
This recipe was inspired by a trip I took to Cyprus a few years ago. I was immediately drawn to the Cypriot cuisine, which is a unique blend of Greek, Turkish, and Middle Eastern flavors. One of my favorite dishes was a simple couscous salad with grilled halloumi. I loved the combination of the fluffy couscous, the salty halloumi, and the fresh herbs. I knew I had to recreate this dish at home, so I experimented with different ingredients and techniques until I came up with this recipe. I think you'll find that it's a delicious and easy way to enjoy the flavors of Cyprus.
Fluffy Lemon and Herb Couscous with Grilled Halloumi and a Drizzle of Olive Oil Fluffy Lemon and Herb Couscous with Grilled Halloumi and a Drizzle of Olive Oil Fluffy Lemon and Herb Couscous with Grilled Halloumi and a Drizzle of Olive Oil Fluffy Lemon and Herb Couscous with Grilled Halloumi and a Drizzle of Olive Oil
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup medium-grain couscous
  • 1/2 cup fine semolina
  • 1 1/2 cups vegetable stock
  • 1 lemon: zested and juiced
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 block halloumi cheese, cut into 1/2-inch slices
Instructions
  1. In a medium saucepan, combine the couscous, semolina, and vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 8 - 10 minutes, or until the liquid has been absorbed.
  2. Meanwhile, heat a grill pan over medium-high heat. Brush the halloumi slices with olive oil and grill for 2 - 3 minutes per side, or until golden brown.
  3. Transfer the couscous to a large bowl and fluff with a fork. Add the lemon zest, lemon juice, mint, parsley, and chives. Toss to combine.
  4. Divide the couscous among plates and top with the grilled halloumi.
  5. Drizzle with olive oil and serve immediately.
Why It Works
  • The combination of semolina and vegetable stock gives the couscous a fluffy texture.
  • The fresh herbs add a bright, refreshing flavor to the dish.
  • The grilled halloumi adds a salty, savory flavor to the dish.
  • The drizzle of olive oil brings all the flavors together.