Pan-fried Halloumi with Israeli cous cous salad recipe
Foto: I Am a Food Blog — Stephanie
Ingredients
- 1 tbsp olive oil (or butter)
- 1/2 cup dried Israeli pearl cous cous
- 1 lemon
- 3/4 cup greek yogurt
- 1/4 cucumber (sliced)
- 1 stalk celery (sliced)
- 1 package of halloumi (sliced)
- 1 jalapeño (diced, optional)
- fresh dill (chopped)
- salt and pepper
Steps
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In a small pot, heat up the butter or olive oil over medium high heat. When shimmery, add the cous cous and cook, stirring, until lightly toasted and coated, 1-2 minutes.
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Add 1/2 cup + 2 tbsp water and simmer for 8-10 minutes or until the cous cous is al dente. While the cous cous is cooking, zest the lemon and set aside the zest. Juice the lemon.
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Stir the yogurt with 1/2 the lemon zest and 1/2 of the lemon juice and set aside.
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By now your cous cous should be cooked through. Let cool then stir in the remaining lemon zest, remaining lemon juice, and a generous pinch of chopped dill. Mix in the cucumber and celery. Taste and season with salt and pepper.
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Slice the halloumi and pan fry over medium high heat until golden and crispy, flipping once.
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Plate by swooshing on some of the lemon-y yogurt. Top with some of the lemon cous cous salad. Top with halloumi, optional jalapeños, and salt and pepper. Enjoy!
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tbsp | - | - |
| dried Israeli pearl cous cous | 0.5 cup | - | - |
| lemon | 1 | - | - |
| greek yogurt | 0.75 cup | Rp 15.000/200g | Rp 13.331 |
| cucumber | 0.25 | - | - |
| celery | 1 stalk | - | - |
| of halloumi | 1 package | - | - |
| jalapeño | 1 | - | - |
| fresh dill | - | - | - |
| salt and pepper | - | - | - |
*Estimated market prices, may vary by region
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