Grilled Halloumi With Spiced Couscous Food

SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES

Spiced Couscous With Grilled Halloumi and Steamed Veggies image

This couscous is wonderfully aromatic and the whole dish quick to make -- not to mention healthy. I adapted it from one in BBC's Good Food magazine. The chile powder I refer to is simply ground whole chiles, NOT chili powder (which is a blend of spices).

Provided by Sackville

Categories European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large tomatoes, cored and quartered
4 tablespoons olive oil
10 broccoli florets
60 g green beans, trimmed
175 g couscous
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (optional)
300 ml hot chicken stock or 300 ml vegetable stock
1/2 lemon, juice of
200 g halloumi cheese, cut into 4 to 6 slices
salt and pepper, to taste

Steps:

Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
Bake for 10-15 minutes until soft.
A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
Mix the broccoli and beans into the couscous along with the lemon juice.
Pile onto places and place the tomatoes around the edge of the plate.
Top with the halloumi, season and serve.

Nutrition Facts : Calories 662.6, Fat 29.4, SaturatedFat 4.3, Sodium 608.9, Carbohydrate 82.8, Fiber 8.3, Sugar 6.1, Protein 18.9

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS

Grilled Halloumi with Spicy-Sweet Peppers image

The firm texture of halloumi makes it a great candidate for grilling. Here, planks of the cheese are quickly marked on the grill, then topped with a mixture of chopped roasted peppers and Calabrian chilies for a sweet and hot kick. This appetizer comes together quickly and is perfect when served with crusty bread.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped jarred roasted red peppers
1 teaspoon chopped Calabrian chile peppers packed in oil
1 clove garlic, finely grated
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt
1 8-ounce block halloumi cheese, patted dry and cut into 1/2-inch planks
Torn fresh basil and mint, for topping
Warm sliced baguette or ciabatta, for serving

Steps:

Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.

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