Couscous with halloumi, citrus & chili


I could eat some sort of variation of this theme every day if I needed to. Strong, assertive flavors balanced with soft couscous (or quinoa, bulgur wheat or wheatberries, even barley would be nice) and something nice and salty like halloumi, bacon or feta cheese. Or all of the above. Go crazy!

(This one was even extra pleasurable, seeing as I didn’t have to cook it myself – thanks, darling husband.)

Couscous with halloumi, citrus & chili
Serves 2

Zest and juice from 1/2 lemon
1/2 red chili, finely chopped
1 garlic clove, finely chopped
3 tbsp olive oil
2 tbsp sweet chili sauce
salt, black pepper

250 ml water
1 tbsp olive oil (divided)
200 ml couscous
1/2 red onion, thinly sliced
1 orange, diced
1 avocado, diced
2 tbsp almonds, coarsely chopped
250 g halloumi, diced

Whisk all the ingredients for the dressing, and let them sit for a while to better blend together.

Bring water and 1/2 tbsp of olive oil to a boil, and stir in the couscous. Cover with a lid, and remove from heat. Let it stand for 10 minutes, then fluff with a fork.

Fry the halloumi in the other half tablespoon of olive oil until golden and crispy.

Mix the couscous with the dressing, and stir in red onion, avocado and oranges. Top with the almonds and couscous.

Recipe in Swedish:
Couscous med halloumi, citrus och chili

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