CRISPY ZAATAR HALLOUMI
- 5m Prep Time
- 10m Cook Time
- 15m Ready In
Crispy zaatar-crusted halloumi served with lemony couscous tossed with chili, parsley, and capers. A quick and flavorful vegetarian meal ready in 15 minutes.
Ingredients
- halloumi cut into 5mm slices
- 2 tbsp olive oil
- couscous
- 0.5 lemon juiced
- 1 red chilli deseeded and finely chopped
- 1 parsley leaves finely chopped
- 1 tbsp capers drained and finely chopped
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 tbsp sumac
- 1 tbsp dried oregano
- 3 tsp sesame seeds
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 226 mg
- Iron: 5.91 mg
- Magnesium: 59.6 mg
- Phosphorus: 68.5 mg
- Potassium: 373 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- couscous
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 tbsp sumac
- 1 tbsp dried oregano
- 3 tsp sesame seeds
Prepare
- halloumi, cut into 5mm slices
- Juice 0.5 lemon
- 1 red chilli, deseeded and finely chopped
- 1 parsley leaves, finely chopped
- 1 tbsp capers, drained and finely chopped
Let's Cook
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Step 1.
In a small bowl, mix the sumac, dried oregano, sesame seeds, and a good pinch of salt to make the zaatar spice blend.
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Step 2.
Place half of the zaatar in a large mixing bowl, add the couscous, and stir with a fork. Pour 90ml (generous ⅓ cup) warm water over the couscous, cover the bowl tightly with cling film, and let it sit for about 10 minutes until the water is fully absorbed.
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Step 3.
Press each slice of halloumi into the remaining zaatar to coat one side thinly. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add the halloumi, spice-side down, and fry for 2–3 minutes per side until golden brown. Remove the pan from the heat and set aside.
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Step 4.
While the halloumi is frying or after it's done, once the couscous has absorbed all the water, fluff it with a fork. Add 1 tablespoon olive oil, the juice of half a lemon, the finely chopped red chilli, parsley, and capers. Season with salt and pepper to taste, then toss to combine. Serve the couscous alongside the fried halloumi.