The halloumi couscous is packed with spiced veg, topped with griddled halloumi and drizzled with a garlicky tzatziki dressing.

The whole dish is super easy to make in a matter of minutes, but tastes so good and is properly filling. It's the perfect dinner (or lunch!), in my opinion, since you get a good mix of nutrients and bags of flavour and texture with minimal fuss.

To make your halloumi couscous, you'll start with a quick tzatziki dressing. Now this is totally optional, so you can leave it out if you're in a hurry or even buy a pot from the store. But when you make it yourself it tastes extra delicious.

All you have to do is grate a bit of cucumber into a bowl, add yogurt, lemon juice, a bit of garlic and a pinch of salt and pepper. Stir it together and you're done!

Couscous itself, as you no doubt know, cooks super fast and you don't even need to put the stove on. Just put the dried couscous in a bowl with a vegetable stock cube, add boiling water and it cooks just like that in about 5 minutes!

For the veg, you'll fry some frozen mixed vegetables (my favourite shortcut!) with cumin, coriander, garlic and chilli and then stir it through the couscous.

Then the halloumi is simple griddle until squeaky and gooey. Plate it all up and boom! The most fabulous dinner in a flash.

Here's the full recipe for my delicious halloumi couscous. Enjoy!

Ingredients

For the tzatziki dressing

100 g (3.5 oz) natural yogurt
50 g (1.8 oz) cucumber grated
1/2 tsp (0.5 tsp) lemon juice
2 cloves garlic minced
salt and black pepper

For the couscous

150 g (5.3 oz) couscous
1/2 vegetable stock cube
1 tbsp olive oil
1/2 tsp (0.5 tsp) ground cumin
1/2 tsp (0.5 tsp) ground coriander
250 g (8.8 oz) frozen chopped mixed vegetables
2 cloves garlic finely chopped
1/2 red chilli finely chopped
salt and black pepper

For the halloumi

1 tbsp olive oil
450 g (14.1 oz) halloumi cut into thick slices

To serve

1/2 red chilli thinly sliced

Equipment

Instructions

Make the tzatziki

Put the yogurt in a small bowl with the cucumber, lemon juice, garlic and a pinch of salt and pepper.

Stir together and pop in the fridge to allow the flavours to develop while you make the rest of the dish. You can season further before serving, if required.

Make the couscous

Put the couscous in a large, heatproof bowl. Crumble the stock cube on top.

Add 210ml of boiling water. Stir well, then cover with a plate and set aside.

Meanwhile, heat the oil in a large pan over a medium heat.

Add the spices and a pinch of salt and pepper and fry for 30-60 seconds until fragrant.

Add the mixed veg and garlic fry for 3-4 minutes until cooked through.

Fork through the couscous then add the vegetables and stir together. Cover again.

Cook the halloumi

Heat a griddle pan (or standard frying pan) and lightly oil.

Fry the halloumi slices for just a minute or two on each side to give golden griddle marks and a gooey soft halloumi.

Serve

Serve the couscous into bowls.

Top with a couple of halloumi slices.

Dress with the tzatziki dressing and few slices of fresh chilli. Serve any leftover dressing to the table so that people can help themselves.

What's your favourite way to enjoy halloumi?

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5 from 4 votes

Halloumi Couscous

The halloumi couscous is packed with spiced veg, topped with griddled halloumi and drizzled with a garlicky tzatziki dressing.

Prep Time10

Cook Time10

Total Time20

Course: Lunches and quick-cook meals

Cuisine: Cypriot

Diet: Vegetarian

Servings: 4 bowls

Author: Emily Leary