Couscous Bowl with Halloumi and Poached Egg
Servings 4
Ingredients
- 2 tablespoons oil divided
- 1 cup cous cous 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 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, 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.
- In the same pan, melt 1 tablespoon butter. Add sliced leeks and saute until caramelized, about 5 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.
- 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.