• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Lunches and quick-cook meals

    By Emily Leary. Last updated Feb 23, 2024. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Halloumi Couscous

    • Share
    • Tweet
    Jump to Recipe

    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

    • Weighing scales
    • Chopping board
    • Large mixing bowl
    • Wooden spoon
    • Fork
    • Kitchen knife
    • Chopping board
    • Nonstick frying pan
    • Griddle pan

    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?

    Print this halloumi couscous recipe

    Print Recipe
    5 from 4 votes

    Halloumi Couscous Recipe

    The halloumi couscous is packed with spiced veg, topped with griddled halloumi and drizzled with a garlicky tzatziki dressing.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Lunches and quick-cook meals
    Cuisine: Cypriot
    Diet: Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    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

    • Weighing scales
    • Chopping board
    • Large mixing bowl
    • Wooden spoon
    • Fork
    • Kitchen knife
    • Chopping board
    • Nonstick frying pan
    • Griddle pan

    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.

    Nutrition

    Calories: 626kcal | Carbohydrates: 42g | Protein: 33g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 1482mg | Potassium: 307mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3318IU | Vitamin C: 24mg | Calcium: 1193mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this halloumi couscous recipe

    More vegetarian recipes to try

    Zesty Bean Quinoa Recipe
    This tasty, zesty bean quinoa is packed with protein, bursting with fresh citrus flavour and suitable for vegetarians and vegans!
    Get the recipe
    Cheesy Red Lentil Pie with Cornmeal Pastry Recipe
    Lentil pie with a wonderfully original flavour and beautifully crisp crust makes for the perfect winter warmer.
    Get the recipe
    Vegetarian Shepherd's Pie Recipe
    A simple vegetarian shepherds pie made with spicy lentils and a creamy mashed potato topping.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Savoury breakfast muffins
    Sweet Potato Pakoras »
    • Share
    • Tweet

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. DANIELLE VEDMORE says

      February 24, 2016 at 8:08 am

      5 stars
      I didn't know Iceland did that! Will have to keep an eye out - am a newbie to cous cous and I love it! Wish I had discovered it years ago!

      Reply
    2. Jazmin Williams says

      February 15, 2016 at 9:21 pm

      This looks delicious! And your photos make it look even more appetising!

      Reply
    3. Jenny says

      February 15, 2016 at 8:32 pm

      I love Halloumi but can never think of a way to eat it, thanks for the idea.

      Reply
    4. linda says

      February 13, 2016 at 8:25 pm

      All the recipes sound delicious shame we haven't got an Iceland in Bulgaria myself and other expats would sure welcome one..... miss Iceland foods !!!!

      Reply
      • Emily @amummytoo says

        February 15, 2016 at 8:28 pm

        5 stars
        Thanks :) Yes, I'm loving shopping there. So much choice and amazing value.

        Reply
    5. Jo says

      February 10, 2016 at 4:40 pm

      I really want to try this, looks yummy!

      Reply
      • Emily Leary says

        February 12, 2016 at 6:35 pm

        Thank Jo - let me know if you do. It's really tasty and so easy.

        Reply
    6. Corina says

      February 09, 2016 at 9:17 pm

      I'm really surprised that the couscous is just from a packet! It looks really tasty and I might actually look out for some for days when I'm feeling lazy.

      Reply
      • Emily Leary says

        February 12, 2016 at 6:35 pm

        Oh do it's fab!

        Reply
    7. Charlie @ The Kitchen Shed says

      February 09, 2016 at 8:20 pm

      This looks gorgeous! I haven't tried halloumi before but I think I need to!

      Reply
      • Emily Leary says

        February 12, 2016 at 6:36 pm

        Halloumi is my absolute favourite cheese. Definitely try it grilled - so yummy and goes really well with the couscous.

        Reply
    8. Eb Gargano says

      February 09, 2016 at 8:16 pm

      Yum! This look so good and so simple - my kind of food! Eb x

      Reply
      • Emily Leary says

        February 12, 2016 at 6:37 pm

        Thanks Eb!

        Reply
    9. Clair Dukes says

      February 08, 2016 at 9:16 pm

      5 stars
      I will give this recipe a go, it sounds delicious!

      Reply
      • Emily Leary says

        February 12, 2016 at 6:36 pm

        Thanks Clair! Let me know how you get on :)

        Reply
        • Clair Dukes says

          February 12, 2016 at 6:45 pm

          I will do x

          Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    [email protected]

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.