Pan-fried Halloumi with Israeli cous cous salad recipe
Servings: 2
Ingredients
- 1 tbsp olive oil or butter
- 1/2 cup dried Israeli pearl cous cous
- 1 lemon
- 3/4 cup greek yogurt
- 1/4 cucumber sliced
- 1 stalk celery sliced
- 1 package of halloumi sliced
- 1 jalapeño diced, optional
- fresh dill chopped
- salt and pepper
Instructions
- In a small pot, heat up the butter or olive oil over medium high heat. When shimmery, add the cous cous and cook, stirring, until lightly toasted and coated, 1-2 minutes.
- Add 1/2 cup + 2 tbsp water and simmer for 8-10 minutes or until the cous cous is al dente. While the cous cous is cooking, zest the lemon and set aside the zest. Juice the lemon.
- Stir the yogurt with 1/2 the lemon zest and 1/2 of the lemon juice and set aside.
- By now your cous cous should be cooked through. Let cool then stir in the remaining lemon zest, remaining lemon juice, and a generous pinch of chopped dill. Mix in the cucumber and celery. Taste and season with salt and pepper.
- Slice the halloumi and pan fry over medium high heat until golden and crispy, flipping once.
- Plate by swooshing on some of the lemon-y yogurt. Top with some of the lemon cous cous salad. Top with halloumi, optional jalapeños, and salt and pepper. Enjoy!
