I love cheese. We’re talking about real love here people. Once in college, my friend and I stayed up for hours talking about cheese…and only cheese. (Okay, I admit some alcohol was involved). 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 poached egg finished with pesto. All wonderful ingredients combined to make one spectacular bowl. 

Serves 4

Couscous bowl with halloumi and poached egg


30 minTotal Time

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Ingredients

  • 1 tbsp oil
  • 1 cup cous cous, uncooked
  • 1 1/4 cup water
  • 1 tbsp oil
  • 8 ounces halloumi, sliced
  • 1 leek, chopped
  • 2 cloves garlic, minced
  • 1 cup peas
  • 1 tsp herbs de provence
  • ½ tsp red chili flakes
  • juice of ½ lemon
  • ½ tsp lemon zest
  • salt and pepper
  • 4 eggs poached
  • 1/2 cup pesto

Instructions

  1. Heat 1 tbsp oil in a medium sauce pot over medium-high heat. Add cous cous and toast until lightly golden brown, about 1-2 minutes. Add 1 1/4 cup water and bring to a boil. Cover the pot and reduce heat to low. Continue to simmer for 10 minutes.
  2. Meanwhile, heat 1 tbsp oil in a nonstick saute pan over medium heat.. Add sliced halloumi and sear on both sides until browned. Remove from heat and set aside.
  3. In the same pan, add leeks and saute until caramelized, about 5 minutes. Add garlic, peas, cooked cous cous, halloumi, 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.
  4. Remove cous cous from heat and assemble onto plates. Top with poached egg and drizzle pesto on top. Serve immediately.
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**Helpful tips and common mistakes

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 1/4 cup water for every 1 cup of couscous. Toast the couscous first than add the water. Bring to a boil, cover the pot, reduce heat and let simmer for 10 minutes.

Meanwhile, pan sear the halloumi. Remove and set aside. In the same pan, saute the leeks until caramelized. Add the garlic, peas, cooked couscous, halloumi, 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.

Top the couscous with a poached egg, drizzle pesto on top and get ready to dig in! If you’re looking for that perfect pesto recipe, look no further! This walnut almond pesto is the perfect contender for this meal.

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! 

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles