Halloumi Hummus Bowls
by How Sweet Eats
summerlunchAmerican
Yield: 2 to 4 peoplePrep: PT15MCook: PT20MTotal: PT35M
Ingredients
produce
- lemon wedges(for serving)
- 1 pintcherry tomatoes(halved)
- 1seedless cucumber(sliced)
- 1lemon(juiced)
- 3 tablespoonsfresh oregano(fresh)
dairy
- 8 ounceshalloumi cheese(sliced lengthwise)
grain
- 2 cupscouscous(cooked)
pantry staple
- 1 tablespoonolive oil
- pepper
- salt
- olive oil
other
- 2/3 cuphummus
Instructions
- Cook the couscous and let it cool in the pan while you make everything else.
- To crisp the halloumi, 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. If you want the halloumi to be warm when serving, you can assemble the salad first!
- To assemble the salad, 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.