I recently tried halloumi for the first time. I have to admit that the first time I heard the name, I wasn’t sure if it was a kind of cheese or fish. As I found out, halloumi is a cheese from Cyprus, and it has a texture somewhat similar to mozzarella (a bit squeakier, though) and a tang similar to feta. Together, the halloumi, tomatoes, and dill create a fresh Mediterranean flavor. I made this one night when I wanted a quick and light dinner (we were trying to save room for a decadent dessert, the recipe for which I’ll post soon!). I must have been in too much of a hurry to get food on the table, though—I had meant to incorporate a cup of garbanzo beans for additional protein but completely forgot to add them. If you make this and include them, let me know how it is!
- 1 cup uncooked whole wheat couscous
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 large broccoli crown
- 1 cup cherry tomatoes
- 2 tablespoons fresh dill weed
- 1 tablespoon lemon juice
- 2 tablespoons raw sliced almonds
- 7 ounces halloumi
- 1 cup garbanzo beans (optional)
- Cook couscous according to directions on package. The couscous I used called for one cup of boiling water, 1 tablespoon butter, and 1/2 teaspoon salt.
- Bring a medium saucepan of water up to a boil. Clean broccoli, stripping off tough outer skin. Chop florets roughly. Boil broccoli for two minutes, then drain and rinse with cold water. Chop finely.
- Cut tomatoes in half and chop dill. Fluff couscous and add broccoli, tomatoes, dill, lemon juice, almonds, and garbanzo beans (if using).
- Rinse halloumi and slice into 6-8 pieces. cook on medium heat for about 2-3 minutes on each side, or until golden brown. You do not need any oil or cooking spray to cook the halloumi. Top couscous with halloumi and serve immediately.
Note: Thinking it might be hard to find, I went to Whole Foods to look for halloumi, but as it turns out, Trader Joe’s also carries it (in some locations), and at a lower price, too! If you couldn’t already tell, I adore Trader Joe’s. It’s my happy place.
What type of pan did you use to brown the halloumi? Non-stick or stainless steel or cast iron?
I used a non-stick skillet, but I would imagine cast iron would work as well.