Halloumi Hummus Bowls
I am obsessed with these halloumi hummus bowls for lunch or dinner. Couscous, veggies, crispy halloumi cheese and hummus with lots of lemon. Yum!
I am obsessed with these halloumi hummus bowls for lunch or dinner. Couscous, veggies, crispy halloumi cheese and hummus with lots of lemon. Yum!
- pinch of salt and pepper
- 1 tablespoon olive oil
- lemon wedges for serving
- 1 lemon (juiced)
- 2 cups cooked couscous ((i love tricolor pearl couscous)
- 8 ounces halloumi cheese (sliced lengthwise)
- a drizzle of olive oil
- 1 pint cherry tomatoes (halved)
- 1 seedless cucumber (sliced)
- 3 tablespoons fresh oregano
- 2/3 cup hummus
- Carbohydrate 36.4291666602052 g
- Cholesterol 0 mg
- Fat 10.1043000010297 g
- Fiber 14.0224998308516 g
- Protein 9.97911666489988 g
- Saturated Fat 1.56519500025461 g
- Serving Size 1 1 to 4 people (602g)
- Sodium 297.395416652306 mg
- Sugar 22.4066668293535 g
- Trans Fat 0.817774166657921 g
- Calories 224 calories
Step-by-step
- Cook the couscous and let it cool in the pan.
- Heat a nonstick skillet over medium-high heat.
- Pat the halloumi dry with a paper towel.
- Add a drizzle of olive oil to the skillet.
- Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side.
- Remove the halloumi and place it on a plate.
- Add the couscous to a large bowl.
- Add a pinch of salt and pepper and toss.
- Squeeze in the lemon juice and add the tablespoon of olive oil, tossing well.
- Toss in the tomatoes and cucumbers.
- Stir in the oregano.
- Divide the couscous between two (or even 4!) bowls.
- Add a few slices of halloumi on top along with a scoop of hummus.
- Spritz on extra lemon and serve.
My Go-To Lunch: Halloumi Hummus Bowls
As a busy working mom, finding quick, healthy, and delicious meals is a constant quest. I've tried countless lunch options – the sad desk lunch, pre-packaged salads, even the occasional sad sandwich – but nothing quite satisfies like my latest obsession: Halloumi Hummus Bowls. These aren't just bowls; they're a vibrant celebration of Mediterranean flavors, a burst of sunshine on a busy afternoon. The best part? They're surprisingly easy to whip up, even on my busiest days.
The beauty of this recipe lies in its versatility. It’s a blank canvas for creativity. Feel free to experiment with different vegetables. Roasted sweet potatoes would add a touch of sweetness, while grilled zucchini would bring a smoky char. Perhaps you're a fan of feta instead of halloumi? Go for it! The core concept remains the same: a healthy, balanced meal that’s both satisfying and refreshing. I often find myself making a double batch, one for lunch and one for a light dinner. The leftovers are just as delicious the next day!
Why Halloumi? Halloumi's squeaky texture and ability to hold its shape when cooked make it the perfect protein for this recipe. It adds a satisfying salty bite that complements the creamy hummus and bright lemon perfectly. The slight crispiness from pan-frying adds another layer of textural delight. And let's be honest, who doesn't love halloumi?
The Power of Hummus: A staple in my fridge, hummus is more than just a dip; it's a powerhouse of flavor and nutrition. Its creamy texture provides a wonderful contrast to the couscous and the crisp halloumi. The added lemon juice brightens the entire dish, adding a zingy freshness that cuts through the richness of the halloumi and hummus.
Couscous: The Versatile Base: I adore tricolor pearl couscous; its texture is a delightful mix of chewy and fluffy. However, feel free to use any type of couscous or even quinoa for a gluten-free option. The couscous serves as the perfect base, absorbing the delicious lemon-olive oil dressing and providing a wonderful foundation for the other ingredients. It's also a great way to sneak in some extra fiber into your diet.
Beyond the Bowl: This recipe is remarkably adaptable. Pack it for lunch, serve it as a light dinner, or even elevate it for a casual gathering with friends. It always receives rave reviews! The vibrant colors make it a feast for the eyes, and the fresh, zesty flavors satisfy even the most discerning palate.
A Final Note: Cooking should be enjoyable, and this recipe is designed to be just that – a quick, simple, and delicious way to nourish yourself. Don’t be afraid to experiment, to add your personal touches, and to make it your own. The most important thing is to create a meal that you love and that makes you feel good.
