Grilled Halloumi Bowl

Name: Grilled Halloumi Bowl
Cook time: 25 min
Yield: 2 servings
Ingredients: Couscous; Eggs; Halloumi; Mixed Greens; Cherry Tomatoes; Cucumber; Radishes; Parsley; Sumac; Extra-Virgin Olive Oil; Lemon; Fresh Dill; Fresh parsley; Za'atar; Sea Salt; Fresh Pepper

Grilled Halloumi Bowl

Grilled Halloumi Bowl

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

This Month on Instagram

2

Recipe by Fran Allen

Ingredients

16

Time

25m

Serves

2

This is one of my favorite meals for hot summer nights. A quick low-cook meal that’s packed full of flavor and nutrients Halloumi, if you aren’t familiar, is a cheese that originated from Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, and retain its shape: a perfect crisp outer layer and soft and gooey inside. It’s a great source of protein and calcium but also high in saturated fats and sodium so best enjoyed in moderation.

Dinner

Quick Meal

Ingredients

1 cup

Couscous

2

Eggs

1 package

Halloumi

3 cups

Mixed Greens

chopped

1/2 cup

Cherry Tomatoes

chopped

1/2 cup

Cucumber

chopped

1/4 cup

Radishes

chopped

1/4 cup

Parsley

minced

1 tsp

Sumac

1/4 cup

Extra-Virgin Olive Oil

1

Lemon

zested and juiced

1 Tbsp

Fresh Dill

minced

1 Tbsp

Fresh parsley

1 tsp

Za'atar

1/4 tsp

Sea Salt

1/4 tsp

Fresh Pepper

or to taste

Instructions

1

Set a medium pot of water on to boil and place your cup of couscous into a bowl. Once the water has boiled, remove 1 ¼ cup of the boiling water and cover the couscous. Stir and cover with a lid or plate. Set aside. Use the remaining boiling water to boil the eggs for about 7 minutes for a jammy yolk, longer for a more cooked yolk.

2

While the eggs are cooking, combine the cherry tomatoes, cucumber, radish, ¼ cup of parsley and sumac. Season with a pinch of salt if you wish and set aside until ready to serve. Prepare the dressing by combining the olive oil, lemon juice, Dill, 1 Tbsp of Parsley, zaatar, salt and pepper together and stirring with a fork or whisk to emulsify.

3

Next, put a frying pan over medium heat with a scant Tablespoon of olive oil. Rinse your halloumi thoroughly and pat dry. Slice in thick slices and fry on each side until golden. Once cooked through, drain on a kitchen towel until ready to serve.

4

Then build the bowls by adding a serving of couscous, mixed greens, the chopped salad and egg in the bowl. Top with the crispy halloumi and dress well with the dressing on top. Enjoy right away!

5

Substitutions: To make this dish gluten-free substitute the couscous for either rice or quinoa. If cucumbers or tomatoes aren’t your thing, feel free to replace them with your favorite salad or fresh veggies instead!

Explore More

Halal

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

This Month on Instagram