When I saw this recipe, well, I knew I had to take a stab at making it. So we whipped it up this weekend, and omg, it was delicious.
As usual, we didn’t exactly follow the recipe. We made ours look and taste less like a salad, and more like a main entree. This recipe easily serves 4-5 people.
Halloumi and Couscous with Roasted Red Peppers
– 2 cups couscous
– 2 cups vegetable broth
– 1 can artichoke hearts
– 1 jar roasted red peppers (the fancier, the better). Chop ’em up into 1/4-inch-wide slices if peppers are jarred whole.
– 1 can chickpeas, drained
– 6 ounces plain yogurt, mixed with your preferred amount of cayenne pepper and chili powder
– 2 packages of halloumi cheese
– juice of one or two lemons
Directions: Boil veggie broth, and pour over couscous. Stir gently, then cover couscous and let sit for 10 minutes. Slice halloumi into 1/4-inch thick slices, and grill on skillet, with a little olive oil. Let brown on both sides. Set aside.
When couscous is done, stir in chickpeas, red peppers (add broth of red peppers, too), artichokes (we also like to chop these up into smaller bits). Pour into large flat serving platter. Drizzle yogurt mix over couscous, and squeeze some lemon juice over yogurt. Then, add slices of halloumi. Serve, giving everyone more yogurt mix to add more if they prefer. (Couscous is a dry dish, so the yogurt really helps keep it moist.)