Hummus Halloumi Bowls

 

Ingredients

• 2 cups cooked couscous (tricolor pearl couscous works great)
• 8 ounces halloumi cheese, sliced lengthwise
• A drizzle of olive oil (for frying halloumi)
• 1 pint cherry tomatoes, halved
• 1 seedless cucumber, sliced
• 1 tablespoon olive oil (for dressing)
• 1 lemon, juiced
• 3 tablespoons fresh oregano, chopped
• 2/3 cup hummus
• Pinch of salt and pepper
• Lemon wedges, for serving

Instructions

1. Cook the Couscous:

   • Prepare the couscous according to package instructions. Once cooked, let it cool in the pan while you prepare the other ingredients.

2. Crisp the Halloumi:

   • Heat a nonstick skillet over medium-high heat. Pat the halloumi slices dry with a paper towel.
   • Drizzle a bit of olive oil into the skillet. Add the halloumi slices and cook until golden brown on each side, about 2-3 minutes per side.
   • Remove the halloumi from the skillet and set aside on a plate. If you prefer the halloumi warm when serving, you can assemble the salad before cooking it.

3. Prepare the Salad:

   • In a large bowl, add the cooled couscous. Season with a pinch of salt and pepper, and toss to combine.
   • Squeeze the lemon juice over the couscous and add 1 tablespoon of olive oil. Toss well to coat.
   • Add the halved cherry tomatoes and sliced cucumber. Stir in the fresh oregano.

4. Assemble and Serve:

   • Divide the couscous mixture between two or four bowls, depending on serving size.
   • Top each bowl with a few slices of crispy halloumi and a scoop of hummus.
   • Spritz with extra lemon juice if desired and serve with lemon wedges on the side.

Notes

• Serving Suggestion: This salad can be served warm or at room temperature. It makes a great light meal or side dish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your vibrant and flavorful salad!