My new excuse to eat color? Halloumi hummus bowls!
If I could, I’d grill halloumi every day. The crisped exterior, the creamy yet springy center, and that intense savory bite make it one of my favorite cheeses. Grilled halloumi as a regular side? Yes, please.
Be gone, cheese overwhelm!
These bowls have been my go-to for lunch or dinner lately. They feel special enough to serve to guests, but they’re effortless enough for a family weeknight. I consider this a full meal: couscous, veggies, crispy halloumi and a generous scoop of hummus brightened with lemon.
Couscous is one of my favorite grains — those tiny pearls have so much texture and flavor. I often reach for couscous before rice, though I don’t make it as often as I should. A tricolor pearl couscous adds color and interest if you can find it.
In winter I stick with cucumbers and tomatoes, but when warmer weather hits I load these bowls with summer vegetables like squash, roasted peppers, or zucchini. The hummus sits on top so you can mix it in as you like or scoop it up with each bite.
Yes yes yes.
If you want extra briny Mediterranean notes, add Kalamata olives. I’ve been on an olive kick lately — my daughter loves them, which is delightful, while my son won’t touch them. They’re a great salty counterpoint here.
Halloumi’s salty, savory flavor and satisfying texture are what make me love it so much. For extra protein, grilled or shredded chicken is a delicious addition — toss warmed shredded chicken into the bowl or serve everything over greens. Crispy roasted chickpeas are another tasty option.
I’m all about easy, colorful dinners right now.
Halloumi Hummus Bowls
Halloumi Hummus Bowls
Ingredients
- 2 cups cooked couscous (tricolor pearl couscous recommended)
- 8 ounces halloumi cheese, sliced lengthwise
- a drizzle of olive oil
- 1 pint cherry tomatoes, halved
- 1 seedless cucumber, sliced
- 1 tablespoon olive oil
- 1 lemon, juiced
- 3 tablespoons fresh oregano
- 2/3 cup hummus
- pinch salt and pepper
- lemon wedges for serving
Instructions
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Cook the couscous according to package instructions and let it cool in the pan while you prepare the rest.
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To crisp the halloumi, heat a nonstick skillet over medium-high. Pat the halloumi dry, add a drizzle of olive oil, and cook slices until golden, about 2 to 3 minutes per side. Remove and keep warm or assemble the salad immediately if you prefer it warm.
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Assemble: place the couscous in a large bowl, season with a pinch of salt and pepper, squeeze in the lemon juice and add the tablespoon of olive oil, tossing to combine. Fold in tomatoes, cucumbers and oregano. Divide into bowls, top with halloumi slices and a scoop of hummus, finish with extra lemon and serve.
Notes
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I appreciate you so much!
Creamy, salty, cheesy and totally crave-worthy.