Couscous with Halloumi
(from clair’s recipe box)
Halloumi is a cheese from Cyprus that has a strange rubbery texture when fresh-but grills fantastically! It is usually found in higher end grocery stores or possibly middle-eastern import groceries. Despite the name of the cookbook this recipe came from, it definitely takes more than 20 minutes!
Source: The Best Ever 20 Minute Cookbook
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Main Dish, Vegetarian
Ingredients
- 3 tbsp olive oil
- 1 red onion, chopped in large pieces
- 2 garlic cloves, crushed but left intact
- 1 tsp mild chili powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 3 zucchini, sliced length-wise into thin ribbons
- 8 oz sliced halloumi cheese
- 1 bay leaf
- 1 cinnamon stick
- 1 2/3 cups plain couscous
- 1/4 cup almonds, toasted
- 1-2 peaches, diced
- 2 tbsp butter
- salt and ground black pepper to taste
Directions
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Heat oil in large heavy pan, add the shallots and garlic and saute for 3-4 minutes until shallot is softened, stirring and watching to make sure garlic does not scorch. Remove garlic and shallot pieces – they are just for flavoring. Add in spices and cook until flavor comes out.
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Brush the zucchini lightly with olive oil and cook in oven set to broil 2-3 minutes until tender and slightly charred.
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rn zucchini over and add halloumi slices and continue cooking on broiler setting for 3 more minutes, turning the halloumi over 1.5 minutes into cook time.
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While zucchini is cooking, pour 1 1/4 cups water into large pan and add bay leaf and cinnamon stick. Bring to a boil, remove from heat, and immediately add the couscous. Cover and allow to swell for 2 minutes.
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Add the couscous to the spicy olive oil, add in almonds, diced peaches and butter. Toss mixture over heat for 2 minutes, then remove bay leaf and cinnamon stick.
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Arrange couscous on a plate and season well with salt and pepper. Top with halloumi and zucchini.