Monday, 13 June 2016

RECIPE - Fried Halloumi with Chickpea and Lime Couscous

Last year I was sent a halloumi cheese making kit to review. The kit actually makes 12 large batches of delicious halloumi, so a few days ago I made another batch and used it for several meals - this is one of the dishes I created with it, but shop-bought halloumi would work equally well.

Fried Halloumi with chickpea and lime couscous

serves 2

4 slices halloumi cheese
oil for frying

100g couscous
150ml boiling water
¼ tsp salt

1 lime, juice and finely grated rind
3 tbs olive oil - I used one infused with Mediterranean herbs
1 (400g approx) can chickpeas,  rinsed and drained
50g raisins

to serve:
extra olive oil
3 spring onions, finely sliced

Place the couscous in a small lidded saucepan. Add the salt and water, cover and allow to stand for 15 minutes. Stir in the olive oil, lime rind and juice and raisins, cover again and leave until a few minutes before serving – if you have time to leave it for half an hour, the raisins will absorb some of the dressing and plump up. Mix in the chickpeas just before heating. If it is a hot day, you may prefer to serve this cold as a salad, in which case it’s ready to go.

A few minutes before serving, quickly fry the halloumi in moderately hot oil on both sides, while gently heating the couscous mixture, stirring occasionally to prevent it from sticking.

Serve up the couscous with two slices of halloumi on each plate, sprinkle with spring onions and drizzle a little more oil over and around the dish.
I am sharing this with Simple and in Season at Feeding Boys and a Firefighter.
Simple and in Season on
and Meat Free Monday at Tinned Tomatoes


  1. ummm looks and sounds delicious.

  2. Mmmm looks very tasty. Cara x

  3. sounds delicious and I love halloumi

  4. I love, love love halloumi. Thanks for submitting your recipe to Meat Free Monday, I featured your recipe.

  5. Halloumi really is one of life's pleasures... I can't get enough of the stuff. Nice job making your own! Thanks for sharing the recipe with this month's round of Simple and in Season.


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