Portobello Boats with Lemon Couscous, Seared Halloumi and Toasted Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the portobello mushrooms on a baking tray, cavity side up. Brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and roast for 12 minutes so they release some of their moisture.

2. 2

   Meanwhile, place the dry couscous in a heatproof bowl with a pinch of salt, the lemon zest, and 1 tablespoon olive oil. Pour in the hot water, cover, and let stand for 8 minutes. Fluff with a fork, then add 2 tablespoons lemon juice.

3. 3

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and sauté the garlic for 30 seconds. Add the fresh spinach and cook for 2 minutes until wilted. Add the cherry tomatoes and cook 2 minutes more. Season with a pinch of salt and pepper.

4. 4

   Transfer the spinach and tomato mixture to the couscous bowl. Add half of the chopped parsley and mix well.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil and sear the halloumi over medium-high heat for 1 to 2 minutes per side until golden. Remove and set aside.

6. 6

   Toast the walnuts in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

7. 7

   Remove the portobellos from the oven and carefully drain any liquid they released. Fill each mushroom with the couscous, spinach, and tomato mixture. Top with the seared halloumi and toasted walnuts.

8. 8

   Mix the honey with the balsamic vinegar and drizzle this mixture over the filled boats. Return to the oven at 220 °C / 425 °F for 8 minutes, until everything is thoroughly heated.

9. 9

   Finish with the remaining fresh parsley and a little extra black pepper before serving.