A savory spiced couscous bowl with seared cheese, red pepper and a tangy yogurt sauce. Great for breakfast, lunch, or dinner!
Ingredients
1cup+ 2 Tablespoons water
½lemon, zested
1teaspoonground cinnamon
2teaspoonsground coriander
2tablespoonsza'atar spice
¾cupwhole wheat couscous
¼cupparsley, chopped
¼cupsun-dried tomatoes, in oil, chopped
¼cuproasted red peppers, chopped
1tablespoonolive oil
¾teaspoonkosher salt
Black pepper
8ounceshalloumi cheese, sliced
1tablespoonolive oil
½lemon, juice
Yogurt Sauce:
1cupLabne or yogurt
½lemon, zest and juice
2tablespoonsfresh chives, minced
Pinchof salt
Instructions
In a medium pot, heat water until simmering. Stir lemon zest, cinnamon, coriander, za’atar spice and couscous together in a bowl. Once water is bowling, add couscous mixture, cover, remove from heat, and let sit for 10 minutes.
Fluff couscous with a fork after it rests and then stir in parsley, sun-dried tomatoes, roasted red peppers, olive oil, and pepper.
For yogurt sauce, stir together ingredients and set aside until needed.
For cheese, slice halloumi into ¼-inch slices. Add olive oil to a skillet over medium-high heat. Add cheese slices and sear for 2 minutes per side until nicely browned and crispy on the outsides. Serve sprinkled with lemon juice.
Pile couscous in a bowl (or divide it between four bowls) and arrange cheese slices around the outside. Garnish with yogurt sauce and extra chives and za’atar seasoning. This recipe makes a great dinner for two as-is.