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Couscous Bowl with Halloumi and Poached Egg

Course Main Course
Cuisine Italian
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


  • 2 tablespoons oil divided
  • 1 tablespoon cous cous 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 eggs poached
  • ¼ cup toasted almonds
  • fresh basil for garnish


  • 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, 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.
  • In the same pan, melt 1 tablespoon butter. Add sliced leeks and saute until caramelized, about 5 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.
  • 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.