20-minute dinners
Halloumi and couscous bowls
Golden halloumi, vegetables and fluffy couscous assembled into two warm bowls.
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Ingredients
Method
- 1Prepare halloumi, couscous and mixed vegetables, keeping raw and ready-to-eat ingredients separate.
- 2Cook halloumi until golden or tender using a medium frying pan.
- 3Prepare couscous according to its packet instructions and fluff or drain it well.
- 4Divide the base between two bowls and add halloumi, mixed vegetables and the remaining ingredients.
- 5Finish with the dressing or lemon and serve promptly.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled halloumi and couscous bowls to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.
Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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