Halloumi And Pepper Couscous Recipes

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GRILLED HALLOUMI WITH SPICED COUSCOUS



Grilled halloumi with spiced couscous image

Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch

Provided by Good Food team

Categories     Supper

Time 20m

Number Of Ingredients 10

1head broccoli
handful sugar snap peas
175g couscous
½ tsp each cinnamon , cumin and coriander
300ml vegetable stock
handful cherry tomatoes , halved
250g pack halloumi cheese
½ lemon , juice only
drizzle olive oil
small handful coriander leaves, chopped

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.

Nutrition Facts : Calories 711 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 5.12 milligram of sodium

RAINBOW BELL PEPPER COUSCOUS



Rainbow Bell Pepper Couscous image

This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
1 large shallot or 1/2 small red onion, minced
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup whole wheat couscous
Lemon wedges, for serving

Steps:

  • Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
  • Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

TUNISIAN GRILLED PEPPERS AND TOMATOES WITH COUSCOUS



Tunisian Grilled Peppers and Tomatoes with Couscous image

This spicy, juicy meal, perfect for the summer, is one of a variety of Tunisian grilled salads. The couscous can be served warm or at room temperature. This makes a heavenly summer meal. Reconstitute some couscous and top with this spicy, juicy mix of grilled pepper and tomato salad. You can serve the couscous warm or at room temperature. The pepper salad is typical of Tunisian grilled salads (mechwya), of which there are many versions (eggplant can be included in the mix). In Tunisia, a spice mix called tabil would be used to season the peppers. I keep the mix on hand, without the dried garlic, but here I've given you a mix of spices to use. You can substitute tabil if you have some; the mix will be a little hotter because there is cayenne in the tabil.

Provided by Martha Rose Shulman

Categories     main course

Time 45m

Yield Serves 6

Number Of Ingredients 13

3 large bell peppers, preferably a mix of red, yellow and green or yellow, orange and red (about 1 1/2 pounds)
2 green Anaheim peppers
1 pound ripe but firm tomatoes
1 or 2 garlic cloves, to taste
Salt to taste
1/4 teaspoon ground caraway
1/2 teaspoon ground coriander
Pinch of cayenne (more to taste)
1 to 2 tablespoons lemon juice, to taste
2 to 4 tablespoons extra-virgin olive oil, to taste
1/4 cup chopped fresh parsley
1 to 1 1/2 cups couscous, reconstituted (3 to 4 1/2 cups reconstituted couscous)
Imported black olives for garnish

Steps:

  • Grill peppers over a hot grill or a gas flame, or under a broiler, until charred. Place in a bowl and cover with a plate or with plastic. Allow to cool.
  • Grill tomatoes over a hot grill or under a broiler for about 3 minutes, until skins split and char. If tomatoes are large, turn over and grill on the other side. Small tomatoes needn't be turned. You do not want to cook them until they're overly soft. Remove from heat, place in a bowl and allow to cool until you can handle them.
  • When peppers are cool enough, stem and peel. Holding them over the bowl to catch juices, seed and cut in 2-inch long strips. Transfer to another bowl and strain in juices. Peel, core and slice tomatoes. Cut slices into strips and transfer, with juices, to bowl with peppers.
  • In a mortar and pestle, purée garlic with a generous pinch of salt. Add caraway, coriander and cayenne if using. Work in the lemon juice and olive oil and toss with vegetables. Add half the parsley and toss together. Taste and adjust seasoning.
  • Warm couscous if desired and divide among plates or wide bowls. Spoon on pepper and tomato salad with juices in bowl. Sprinkle more parsley on top and serve.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 9 grams

HALLOUMI STUFFED PEPPERS



Halloumi stuffed peppers image

Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Provided by Good Food team

Categories     Dinner, Starter, Supper

Time 50m

Number Of Ingredients 7

4 large red peppers
290g jar antipasti marinated mushrooms
50g couscous
100ml hot vegetable stock
250g halloumi cheese, cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve

Steps:

  • Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  • Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

Nutrition Facts : Calories 334 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.4 milligram of sodium

SKILLET CHICKEN WITH COUSCOUS, LEMON AND HALLOUMI



Skillet Chicken With Couscous, Lemon and Halloumi image

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein.

Provided by Yewande Komolafe

Categories     dinner, casseroles, one pot, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 lemons
4 ounces halloumi, torn
1/4 cup walnuts (about 1 ounce), toasted and chopped
6 shallots, peeled, 1 thinly sliced into rings, the remaining 5 quartered lengthwise
1/4 teaspoon red-pepper flakes
4 tablespoons olive oil
2 to 3 pounds bone-in, skin-on chicken legs or thighs (about 4 legs or 6 thighs)
Kosher salt
1 1/2 cups pearl couscous (7 1/2 ounces)
1 1/2 cups chicken broth
4 oregano sprigs
1/2 cup fresh parsley leaves and tender stems

Steps:

  • Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.
  • Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  • Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.
  • Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.
  • Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

GRILLED HALLOUMI WITH COUSCOUS AND CHICKPEA SALSA



Grilled Halloumi With Couscous and Chickpea Salsa image

This is the best halloumi recipe I have ever made. It comes from http://www.everyday-vegetarian-recipes.com. It's a real taste sensation and super easy.

Provided by veggie-fan

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

125 g cooked chickpeas (5 oz)
1 tablespoon of fresh mint, chopped
1 tablespoon fresh coriander, chopped
2 tablespoons olive oil
1/2 lemon, juice of (or 2-3 tablspoons)
4 spring onions, chopped
200 g couscous (or 7 oz)
2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water)
7 fluid ounces of boiled water
1 garlic clove, crushed
1/2 lemon, juice of
5 tablespoons olive oil
2 red peppers, cut into large strips
1 aubergine, cut into chunks (eggplant)
250 g halloumi cheese, sliced
3 tablespoons walnuts, roughly chopped
knob butter
2 tablespoons fresh coriander (cilantro)

Steps:

  • First make the chickpea salsa by mixing the first six ingredients together.
  • Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
  • Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
  • Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
  • Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.

Nutrition Facts : Calories 524.4, Fat 28.4, SaturatedFat 3.8, Sodium 107.6, Carbohydrate 61, Fiber 11.1, Sugar 5.7, Protein 11.2

HALLOUMI AND PEPPER COUSCOUS



Halloumi and Pepper Couscous image

Make and share this Halloumi and Pepper Couscous recipe from Food.com.

Provided by English_Rose

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

5 1/2 ounces couscous
10 ounces roasted red peppers, in oil, drained and roughlt chopped
2 tablespoons olive oil
1 garlic clove, crushed
5 ounces mushrooms, sliced (any sort or a mixture)
5 ounces halloumi cheese, cubed
1/2 ounce fresh mixed herbs, chopped, to garnish

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.

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