Couscous Bowl with Halloumi
Servings 4
Ingredients
- 2 tablespoons oil divided
- 1 cup pearl couscous uncooked
- 1 ¼ cup vegetable stock
- 8 ounces halloumi sliced
- 1 tablespoon butter
- 1 leek sliced
- 2 cloves garlic minced
- 1 cup peas
- ½ cup pesto plus extra for drizzling
- 1 teaspoon herbs de provence
- ½ teaspoon red chili flakes
- juice of ½ lemon
- ½ teaspoon lemon zest
- salt and pepper
- 4 large eggs poached
- ¼ cup toasted almonds
- fresh basil for garnish
Instructions
- Heat 1 tablespoon oil in medium saucepot over medium-high heat. Add couscous and toast until lightly golden brown, about 1-2 minutes. Add vegetable stock and bring to a boil. Cover pot and reduce heat to low. Continue to simmer for 10 minutes or until all of the liquid is evaporated. Turn off flames and let couscous sit for 5 minutes. Remove lid and fluff with a fork.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add sliced leeks and saute until caramelized, about 20 minutes. Add garlic, peas, cooked couscous, pesto, herbs de provence, red chili flakes, lemon juice, and lemon zest. Season with salt and pepper and stir to combine. Cook for 1 more minute then remove from heat and keep warm.
- Heat 1 tablespoon oil in nonstick saute pan over medium heat. Add sliced halloumi and sear on both sides until browned. Remove from heat and set aside.
- Remove couscous from heat and assemble onto plates. Top with halloumi and poached egg and drizzle extra pesto on top. Garnish with toasted almonds and fresh basil. Serve immediately.
Notes
You can prepare the couscous ahead of time, mixing it with the seasonings, peas, and leeks. Warm up the couscous and cook the halloumi right before serving.
