Eggplant couscous with halloumi is a delicious and satisfying vegetarian dish that combines the earthy flavors of eggplant, the lightness of couscous, and the salty goodness of halloumi cheese. It’s a popular Mediterranean-inspired dish that showcases the versatility of eggplant and the unique texture of halloumi.
To prepare eggplant couscous with halloumi, the eggplant is first roasted or grilled until tender and lightly charred. This brings out its natural sweetness and adds a smoky flavor to the dish. Meanwhile, couscous is cooked separately according to package instructions, usually by simply adding hot water and letting it sit for a few minutes until fluffy.
The halloumi cheese is then sliced and pan-fried until golden and crispy on the outside while maintaining its chewy texture inside. Halloumi is known for its high melting point, making it perfect for grilling or frying without losing its shape.
Once the eggplant, couscous, and halloumi are prepared, they are combined in a bowl or on a serving platter. The eggplant is usually diced or sliced into bite-sized pieces and mixed with the couscous. The halloumi is placed on top or scattered throughout the dish, adding a savory and slightly salty element.
To enhance the flavors, various seasonings and herbs can be added. Common additions include olive oil, lemon juice, garlic, cumin, paprika, and fresh herbs like parsley or mint. These ingredients provide additional depth and freshness to the dish, balancing the richness of the halloumi and the sweetness of the roasted eggplant.
Eggplant couscous with halloumi can be served warm or at room temperature, making it a versatile dish for any occasion. It can be enjoyed as a main course or served as a side dish alongside grilled meats or other Mediterranean-inspired dishes. The combination of flavors and textures creates a satisfying and nutritious meal that is both comforting and vibrant.