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Romesco Pearl Couscous Bowl with Halloumi

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This romesco pearl couscous bowl with grilled halloumi is vegetarian, wholesome and loaded with flavors.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Diet: Vegetarian

This romesco pearl couscous bowl with grilled halloumi is vegetarian, wholesome and loaded with flavors. It makes an excellent nutritious lunch anytime of the year.

Ingredients

Scale
  • 1 ⅓ cup (180g) pearl couscous
  • 2 Tablespoons olive oil, divided
  • 1 x 5.6 ounces (160g) block halloumi cheese, sliced
  • Spring mix salad or baby spinach
  • 1 avocado, stoned, peeled and sliced
  • Homemade romesco sauce*
  • Salt and pepper, to taste
  • Pepita/pumpkin seeds, for serving (optional)
  • Fresh cilantro, chopped
  • Pita bread, toasted and drizzled with olive oil

Instructions

  1. In a medium saucepan, combine 1 ½ cup (350 ml) water and 1 Tablespoon olive oil, and bring to a boil. Stir in the pearl couscous, reduce heat and simmer, covered for 10-12 minutes, until water is evaporated and couscous is fork-tender. Remove from heat, add the remaining olive oil and stir.
  2. Heat a drizzle of olive oil in a frying pan placed over medium heat. Once hot, add the halloumi slices and stir-fry until golden on both sides.
  3. Distribute the salad, avocado, pearl couscous and halloumi into the bowls. Add a few spoonfuls of romesco sauce over, some toasted pita bread, and sprinkle with pepitas and/or cilantro. Season with salt and pepper, and enjoy!

Notes

* Note that for this romesco sauce recipe, I used a jar of roasted red peppers to spare some time in the preparation and I replaced the cashews with half hazelnuts-half almonds.

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https://www.delscookingtwist.com/romesco-pearl-couscous-bowl-with-halloumi/