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If you're a fan of halloumi, you need to try this couscous bowl with halloumi, poached egg, and pesto. Simple ingredients come together to deliver one satiating bowl with layers of textures and flavors!
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What makes this dish special
I love cheese. We're talking about real love here, people. And just when I thought cheese couldn't get any better, I experienced grilled halloumi. Do you know the crispy cheese parts of grilled cheese? Imagine that, but chunks of those golden bites. HEAVEN!
Naturally, I had to incorporate halloumi into today's meal, so here is a couscous bowl with halloumi and a poached egg finished with pesto. All wonderful ingredients combined to make one spectacular bowl - what more could you ask for? It's as delicious as my vegetarian Cuban picadillo bowl, roasted tomato and farro bowl, and cauliflower larb bowls.
Ingredients
- Pearl couscous: Pearl couscous (which is different from regular couscous) has a larger grain size, creating a more substantial mouthfeel.
- Halloumi: Halloumi is a semi-hard, brined cheese that has a high melting point, making it perfect for grilling or pan-frying. You can typically find it in specialty grocery stores, Mediterranean markets, or the specialty cheese section of well-stocked supermarkets. If you can't find halloumi, you can use paneer or bread cheese.
- Leek: Provides a subtle, sweet onion flavor when caramelized that's milder than regular onions.
- Peas: Adds bright color, fresh sweetness, and a pop of texture.
- Pesto: The primary flavor that ties everything together with its combination of basil, garlic, pine nuts, and olive oil.
- Herbs de Provence: This herb blend (typically including thyme, rosemary, oregano, and lavender) adds aromatic depth and earthy undertones.
- Eggs: The poached egg creates a luxurious sauce when the yolk breaks, coating the other ingredients with richness. You can also enjoy the dish with fried eggs or soft-boiled eggs instead.
Substitutions and variations
- Vegetables: You can add extra vegetables such as sauteed mushrooms, charred peppers, blistered cherry tomatoes, or braised kale.
- Protein: If you want to bulk up the bowl, add roasted chicken, grilled shrimp or salmon, or vegetarian sausage.
- Toppings: Feel free to add additional toppings such as fresh mint, chopped Calabrian chilies for a spicy kick, or toasted pine nuts.
Recipe
Couscous Bowl with Halloumi
Ingredients
- 2 tablespoons oil divided
- 1 cup pearl couscous uncooked
- 1 ¼ cup vegetable stock
- 8 ounces halloumi sliced
- 1 tablespoon butter
- 1 leek sliced
- 2 cloves garlic minced
- 1 cup peas
- ½ cup pesto plus extra for drizzling
- 1 teaspoon herbs de provence
- ½ teaspoon red chili flakes
- juice of ½ lemon
- ½ teaspoon lemon zest
- salt and pepper
- 4 large eggs poached
- ¼ cup toasted almonds
- fresh basil for garnish
Instructions
- Heat 1 tablespoon oil in medium saucepot over medium-high heat. Add couscous and toast until lightly golden brown, about 1-2 minutes. Add vegetable stock and bring to a boil. Cover pot and reduce heat to low. Continue to simmer for 10 minutes or until all of the liquid is evaporated. Turn off flames and let couscous sit for 5 minutes. Remove lid and fluff with a fork.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add sliced leeks and saute until caramelized, about 20 minutes. Add garlic, peas, cooked couscous, pesto, herbs de provence, red chili flakes, lemon juice, and lemon zest. Season with salt and pepper and stir to combine. Cook for 1 more minute then remove from heat and keep warm.
- Heat 1 tablespoon oil in nonstick saute pan over medium heat. Add sliced halloumi and sear on both sides until browned. Remove from heat and set aside.
- Remove couscous from heat and assemble onto plates. Top with halloumi and poached egg and drizzle extra pesto on top. Garnish with toasted almonds and fresh basil. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare couscous
This couscous bowl with halloumi and poached egg is one of those meals that is easy to put together with wonderful results.
First, cook the couscous. Couscous is a type of pasta made from semolina and oil or water. There are three different types: Moroccan, Israeli, and Lebanese. Moroccan couscous is the smallest grain and the quickest to prepare.
I personally prefer Israeli couscous or pearl couscous because it gives more of a bite to this dish. You will need 1 ¼ cups of vegetable broth for every 1 cup of couscous.
Toast the couscous first, then add the water. Bring to a boil, cover the pot, reduce the heat, and let simmer for 10 minutes.
Step 2: Season couscous
In the meantime, melt butter in a large saute pan and saute the leeks until caramelized. You want to take the time to brown the leeks and let them caramelize to add another layer of flavor to the dish.
Once ready, add the garlic, peas, cooked couscous, pesto, and herbs de Provence seasoning blend.
If you can't find herbs de Provence, you can make your own version, but it does require a number of herbs, including rosemary, tarragon, basil, fennel, and even lavender. You can also use Italian seasoning or any other herb blend of your choice.
Keep the couscous warm while you prepare the finishing touches.
Step 3: Cook halloumi
For the final touch, cook the halloumi. Halloumi is often packed with liquid, so it's important to first pat the cheese dry with paper towels to remove excess moisture.
Heat a pan with a small amount of oil over medium heat. It's best to use a non-stick or a well-seasoned cast-iron pan to prevent the cheese from sticking.
Lay the cheese in an even layer, leaving space in between to ensure the cheese browns properly. Then, continue to sear for about 1-2 minutes or until you have a golden-brown crust. Halloumi cooks quickly, so watch it carefully.
Flip the cheese over and cook until browned on the other side. Remove and keep the cheese warm while you assemble the couscous bowl.
Step 4: Putting it all together
Top the couscous with a poached egg and drizzle pesto on top. If you're looking for that perfect pesto recipe, look no further! This walnut almond pesto is the perfect contender for this meal.
Finish the couscous bowl with halloumi, toasted almonds, and fresh basil to finish it off. Now it's time to dig in!
Using ingredients such as leeks, peas, and pesto, this couscous bowl is the perfect springtime meal. The perfect vegetarian dish that doesn't feel vegetarian!
For another fantastic recipe featuring couscous, check out this jammy sofrito couscous with ricotta and grilled apricot couscous salad!
Make-ahead and storage
- Make-ahead: You can prepare the couscous mixture the day before and reheat it gently before serving. You can also serve this dish as a salad instead and enjoy it cold.
- Store: Store the couscous mixture separately from the halloumi and eggs. Reheat the couscous gently and prepare fresh eggs and halloumi when ready to eat again.
Frequently asked questions
Bring water to a gentle simmer, add a splash of vinegar, create a gentle whirlpool, and slide in fresh eggs. Cook for 3-4 minutes for a runny yolk. Use the freshest eggs possible for the best results.
Yes, substitute the halloumi with firm tofu or tempeh, use olive oil instead of butter, and omit the eggs or replace them with avocado slices. Also, ensure your pesto is vegan (without Parmesan).
Yes, quinoa, bulgur wheat, or farro would all work well as substitutes, though cooking times will vary.
More halloumi recipes
Looking for more dishes with halloumi? Try these:
Maureen says
The recipe calls for 1 TBSP cous cous. This doesn't seem correct. Can you confirm?
Cherry on My Sundae says
Sorry about that, I fixed the error and it now reads 1 cup couscous.
Brooke H. says
This is not a recipe I would have sought out, but it was on the weekly meal plan, so I made it…and I would have MISSED OUT! This was so good! My whole family (littles included, who hadn’t really had poached eggs before) loved it. Our only critique was that we wished it had made more for seconds or leftovers! (We’re a family of five but eat like approximately four adults, for reference.)
Christine Ma says
I love that! I'm so glad the whole family enjoyed it!