Halloumi Hummus Bowls
User Reviews
5
Halloumi Hummus Bowls
Description
The Halloumi Hummus Bowls center on pan-seared halloumi cheese, which develops a golden crust while staying slightly squeaky inside. It's served atop lemon, herb, and olive oil dressed couscous that incorporates fresh cherry tomatoes and seeded cucumber for brightness and crunch. Hummus adds a creamy, savory layer that pulls the ingredients together.
This meal can be served warm or at room temperature with wedges of lemon for extra zest. The fresh oregano adds an aromatic herb note that enhances the simple ingredients without overpowering the mild halloumi and smooth hummus. Olive oil brings richness and moisture.
The bowls are composed by layering the couscous base, then topping with halloumi slices and a scoop of hummus. Additional lemon juice spritzes freshen up the bowls just before serving, making it a satisfying dish suitable for light lunches or casual dinners.
The recipe is adapted from the BBC and balances mild, fresh, and creamy elements for texture contrast.
Ingredients
- 2 cups couscous I love tricolor pearl couscous, cooked
- 8 ounces halloumi cheese sliced lengthwise
- olive oil a drizzle
- 1 pint cherry tomatoes halved
- 1 cucumber sliced, seedless
- 1 tablespoon olive oil
- 1 lemon juiced
- 3 tablespoons oregano fresh
- 2/3 cup hummus
- pinch salt
- pinch black pepper
- lemon wedges for serving
Instructions
- The first thing I do is cook the couscous and let it cool in the pan while I make everything else.
- To crisp the halloumi, heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. If you want the halloumi to be warm when serving, you can assemble the salad first!
- To assemble the salad, add the couscous to a large bowl. Add a pinch of salt and pepper and toss. Squeeze in the lemon juice and add the tablespoon of olive oil, tossing well. Toss in the tomatoes and cucumbers. Stir in the oregano. Divide the couscous between two (or even 4!) bowls. Add a few slices of halloumi on top along with a scoop of hummus. Spritz on extra lemon and serve.
Notes
- The recipe is adapted from the BBC and balances mild, fresh, and creamy elements for texture contrast.
User Reviews
Overall Rating
5
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