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Halloumi with Couscous and Greens

James Carrier
Yield Makes 4 servings
Halloumi is a stretched-curd cheese, like mozzarella, from Cyprus. It doesn't melt, so it can be baked, broiled, fried, and even grilled.


  • 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

Nutrition 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

How to Make It

  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.