Halloumi with Couscous and Greens

Halloumi with Couscous and Greens Recipe
James Carrier
Halloumi is a stretched-curd cheese, like mozzarella, from Cyprus. It doesn't melt, so it can be baked, broiled, fried, and even grilled.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 631
Caloriesfromfat 46 %
Protein 23 g
Fat 32 g
Satfat 13 g
Carbohydrate 62 g
Fiber 4 g
Sodium 1166 mg
Cholesterol 38 mg

Ingredients

5 tablespoons extra-virgin olive oil
About 1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups couscous
1 cup sugar snap peas, rinsed and any strings pulled off
1 package (8 to 9 oz.; 250 g.) halloumi cheese, sliced crosswise 1/4 inch thick
1/4 cup lemon juice
Pepper
6 ounces salad mix, rinsed and crisped
1 cup cherry tomatoes, rinsed and stemmed
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint leaves
Lemon wedges

Preparation

1. In a 3- to 4-quart pan over high heat, bring 2 1/4 cups water, 1 tablespoon olive oil, 1/2 teaspoon salt, and cayenne to a boil. Remove from heat, add couscous and sugar snap peas, cover, and let stand until couscous is tender to bite, about 5 minutes. Fluff with a fork.

2. Meanwhile, place halloumi slices in a single layer in a 10- to 12-inch nonstick frying pan over medium-high heat. Cook, turning once, until browned on both sides, 5 to 7 minutes total. Remove pan from heat, but leave cheese in pan to keep warm.

3. In a 1-cup glass measure, mix lemon juice, remaining 1/4 cup olive oil, and salt and pepper to taste. In a large bowl, mix salad greens with 1/4 cup of the dressing. Mound equally on four plates. Stir cherry tomatoes, parsley, and mint into couscous and mound over greens. Top portions equally with halloumi slices, then dressing. Garnish with lemon wedges.

Note:

August 2002
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