Pan-fried Halloumi with Israeli cous cous salad recipe

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 tbsp olive oil (or butter)

1/2 cup dried Israeli pearl cous cous

1 lemon

3/4 cup greek yogurt

1/4 cucumber (sliced)

1 stalk celery (sliced)

1 package of halloumi (sliced)

1 jalapeño (diced, optional)

fresh dill (chopped)

salt and pepper

Directions

In a small pot, heat up the butter or olive oil over medium high heat. When shimmery, add the cous cous and cook, stirring, until lightly toasted and coated, 1-2 minutes.

Add 1/2 cup + 2 tbsp water and simmer for 8-10 minutes or until the cous cous is al dente. While the cous cous is cooking, zest the lemon and set aside the zest. Juice the lemon.

Stir the yogurt with 1/2 the lemon zest and 1/2 of the lemon juice and set aside.

By now your cous cous should be cooked through. Let cool then stir in the remaining lemon zest, remaining lemon juice, and a generous pinch of chopped dill. Mix in the cucumber and celery. Taste and season with salt and pepper.

Slice the halloumi and pan fry over medium high heat until golden and crispy, flipping once.

Plate by swooshing on some of the lemon-y yogurt. Top with some of the lemon cous cous salad. Top with halloumi, optional jalapeños, and salt and pepper. Enjoy!