Halloumi And Couscous Cakes Recipes

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

GRILLED HALLOUMI WITH SPICED COUSCOUS

Steps:

• Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
• Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
• Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
• Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

HALLOUMI AND COUSCOUS CAKES

Steps:

• Place the couscous, haloumi, lemon zest and parsley in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs; then shape 1/4 cups of the couscous mixture into round cakes.
• Heat a non-stick pan over a medium heat; add the oil; cook the cakes in batches for 2-3 minutes each side or until golden; transfer the finished cakes onto a plate lined with absorbent paper towelling, and keep warm while you cook the remaining cakes.
• SERVING SUGGESTION: Serve the haloumi and couscous cakes with baby spinach leaves and slices of smoked salmon with lemon slices. If you like a dressing on your salad, Donna Hay combines 2 tablespoons of white wine vinegar with 1 tablespoon of olive oil and tosses the smoked salmon slices and baby spinach leaves in the dressing to combine, and serves it with lemon wedges.
• NOTES: Suggested quantities - in the original recipe - for the side salad: 7 ounces (200g) smoked salmon slices, 21/2 (70g) ounces baby spinach leaves. On Donna Hay's website - http://www.donnahay.com.au/ - is a conversion table and a list of commonly used ingredients - and what they are generally called in Australia and America. In many cases, I think we actually use what she has said is the American name and in some cases, the recipes on Zaar use what she has said is the Australian name! Curious! But some of these "translations" of terms and names could well be useful!

HALLOUMI WITH CHICKPEA SALSA & COUSCOUS

Steps:

• Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
• Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
• Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

HALLOUMI AND PEPPER COUSCOUS

Steps:

• Place the couscous in a shallow dish and pour over 1 1/4 cups boiling water or boiling hot vegetable stock. Cover tightly with plastic wrap and leave for 5 minutes Tip the roasted peppers into a small pan and heat gently for 3-4 minutes.
• Heat one tbs of the oil in a large frying pan and fry the garlic for 1 minute Add the mushrooms and fry for 3-4 mins until lightly golden. Set aside.
• Meanwhile, add the remaining oil to the frying pan and gently fry the halloumi for 2 mins until lightly golden.
• Stir the peppers and chopped herbs through the couscous and season with salt and pepper. Spoon onto plates and top with the pan-fried halloumi and mushrooms. Serve immediately.

GARLIC LEMON COUSCOUS CAKES

Steps:

• Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
• Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
• Uncover the couscous and fluff with a fork.
• In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
• Refrigerate for 10-15 minutes to allow the mixture to set.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
• Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
• Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

LEMON RAISIN COUSCOUS CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x4 inch loaf pan with aluminum foil. Set aside. Soak the couscous and raisins in the water for about 5 minutes.
• In a medium bowl, whisk together the eggs, sugar, lemon curd and lemon juice. Stir into the couscous. Transfer to the prepared loaf pan.
• Bake for 30 minutes in the preheated oven, or until the center is firm. Cool, then remove from the pan. Remove the aluminum foil, slice and serve.