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    Halloumi Hummus Bowls

    Bowl
    ​

    2 servings

    servings

    15 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ingredients

    2 cups cooked couscous (I love tricolor pearl couscous)

    8 ounces halloumi cheese, (sliced lengthwise)

    a drizzle of olive oil

    1 pint cherry tomatoes, (halved)

    1 seedless cucumber, (sliced)

    1 tablespoon olive oil

    1 lemon, (juiced)

    3 tablespoons fresh oregano

    2/3 cup hummus

    pinch of salt and pepper

    lemon wedges for serving

    Directions

    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.

    2 servings

    servings

    15 minutes

    active time

    35 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    2 cups cooked couscous (I love tricolor pearl couscous)

    8 ounces halloumi cheese, (sliced lengthwise)

    a drizzle of olive oil

    1 pint cherry tomatoes, (halved)

    1 seedless cucumber, (sliced)

    1 tablespoon olive oil

    1 lemon, (juiced)

    3 tablespoons fresh oregano

    2/3 cup hummus

    pinch of salt and pepper

    lemon wedges for serving

    Directions

    1

    The first thing I do is cook the couscous and let it cool in the pan while I make everything else.

    2

    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!

    3

    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.