Golden Halloumi Skillet with Burst Tomatoes, Cumin Chickpeas, and Herbed Couscous

Name: Golden Halloumi Skillet with Burst Tomatoes, Cumin Chickpeas, and Herbed Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: mediterranea
Ingredients: 10.5 oz halloumi cheese; 14 oz cooked chickpeas; 10.5 oz cherry tomatoes; 1 cup dry couscous; 1 cup vegetable broth; 1 medium red onion; 3 cloves garlic; 3 tbsp olive oil; 2 tsp ground cumin; 1 tsp smoked paprika; 1 whole lemon; 1/4 cup fresh parsley; 2 tbsp fresh mint; 1 tbsp honey; 1/4 tsp red pepper flakes; 1/2 tsp black pepper

An original, vibrant dinner featuring golden seared halloumi, burst cherry tomatoes, spiced chickpeas, and fresh herbed couscous. It balances crisp texture, savory salty notes, and a bright citrus finish in a satisfying complete meal.

20 minPrep

25 minCook

45 minTotal

4Servings

VegetarianHigh Protein

Ingredients

Adjust servings

300 g halloumi cheese (cut into 1/2-inch slices)
400 g cooked chickpeas (drained and rinsed)
300 g cherry tomatoes (whole)
180 g dry couscous (whole wheat if desired)
240 ml vegetable broth (hot)
120 g red onion (thinly sliced)
3 cloves garlic (minced)
45 ml olive oil (divided)
5 g ground cumin
3 g smoked paprika
1 unit lemon (zest and 2 tbsp juice)
15 g fresh parsley (chopped)
8 g fresh mint (chopped)
15 ml honey
1 g red pepper flakes (optional)
2 g black pepper

Nutrition facts

per serving

540 kcal

Calories

23 g

Protein

43 g

Carbs

30 g

Fat

8 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the cherry tomatoes and red onion on a small baking tray, toss with 1 tablespoon olive oil, the honey, red pepper flakes, and a pinch of black pepper. Roast for 18 minutes at 220°C / 425°F, until the tomatoes burst and the onion softens.
2
2. Meanwhile, place the dry couscous in a heatproof bowl. Add the hot vegetable broth, 1 teaspoon olive oil, and the zest of half the lemon. Cover and let stand for 8 minutes. Fluff with a fork, then stir in the fresh parsley and fresh mint.
3
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the halloumi for 2 to 3 minutes per side, until deeply golden. Transfer to a plate.
4
4. In the same skillet, add the remaining tablespoon of olive oil, the minced garlic, ground cumin, and smoked paprika. Cook for 30 seconds over medium heat, stirring so the garlic does not burn.
5
5. Add the cooked chickpeas to the skillet and sauté for 4 to 5 minutes over medium heat, until heated through and lightly golden. Stir in 2 tablespoons lemon juice and a little more black pepper, tossing to coat.
6
6. Remove the roasted tomatoes and onion from the oven. Pour all their roasting juices into the skillet with the chickpeas and gently mix for 1 minute over medium heat to bring the flavors together.
7
7. Return the halloumi to the skillet on top of the chickpeas and tomatoes for just 1 more minute over low heat, warming it through without making it tough.
8
8. Spoon the herbed couscous onto each plate and top with the chickpea, tomato, and halloumi mixture. Finish with the remaining lemon zest and, if desired, a little extra fresh parsley.
9
9. Serve immediately while the halloumi is still golden and the couscous is fluffy.
10
10. If reheating leftovers, warm them in a skillet over medium-low heat or in the oven at 180°C / 350°F for 8 to 10 minutes.

Chef tips

For the best crust on the halloumi, pat the slices dry with paper towels before searing. Do not add salt at the start: the cheese already brings plenty of seasoning. Use a properly hot skillet to get color without sticking.

Substitutions

You can substitute paneer for the halloumi if you do not need the exact same result. The couscous can be replaced with quinoa for a gluten-free version, adjusting the liquid and cooking time. The parsley and mint can be swapped for basil or cilantro.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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