Quick Skillet Carrot Couscous with Halloumi, Dates and Pistachios

Instructions

1. 1

   1. Place the dry couscous in a bowl with a pinch of salt, 1 tablespoon olive oil, the zest of half the lemon, and the hot water. Cover for 5 minutes, then fluff with a fork.

2. 2

   2. Meanwhile, toss the carrots with the cumin, sweet paprika, 1 tablespoon olive oil, honey, half of the salt, and the black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the carrots and red onion and cook for 6 to 7 minutes, stirring occasionally, until tender with browned edges.

4. 4

   4. Push the vegetables to one side of the skillet and add the halloumi. Cook for 2 to 3 minutes per side until deeply golden and crisp on the outside. If you prefer to use an oven or air fryer for the halloumi, cook it at 400°F / 200°C for 8 to 10 minutes.

5. 5

   5. Add the chopped dates and pistachios to the skillet and cook for 1 minute so the dates soften slightly and the pistachios lightly toast.

6. 6

   6. Add the fluffed couscous to the skillet along with 2 tablespoons lemon juice and the fresh parsley. Toss gently for 1 minute to combine. Taste and adjust with the remaining salt if needed.

7. 7

   7. Serve immediately with a little extra lemon zest on top if desired.