Mediterranean Couscous With Za’atar Crusted Halloumi

Couscous Salad Ingredients

250 g couscous2 tbsp extra virgin olive oil (divided)1 cup onion (finely diced)1 clove garlic (minced)2 cups water1 tsp salt (to taste)1 lemon (zested & juiced)1 tbsp sundried tomatoes (rehydrated & finely diced)1/2 cup olives (sliced)1/2 cup parsley (chopped)1/4 tsp ground black pepper1/4 tsp chilli flakes2 cups arugula or baby spinach (divided into 4 portions)

Steps Make Salad

Heat a pot over medium high, when hot, add 1 tbsp olive oil & couscous.Toast for 2 mins, stirring often, until couscous starts to brown.Add onion & garlic, cook, stirring often, until softened (abt 5 mins)Add water, bring to a boil, reduce heat to medium, add salt, stir & simmer until couscous is tender (8-10 mins)Remove from heat, cover & set aside for 5 mins.Fluff with a fork, transfer to a big bowl, add the rest of the ingredients (except arugula or spinach), taste to adjust seasoning & set aside.

Halloumi Cubes

250 g halloumi cheese (cut into 1/2 inch cubes)1 tsp za’atar spice mix (homemade or store bought)1 tbsp extra virgin olive oil

Steps

Pat halloumi cubes dry, transfer to a bowl, sprinkle with za’atar & mix well to coat.Heat oil in a pan over medium heat, when hot, add halloumi, cook until golden brown then set aside to cool.To serve, place 1 portion of arugula or spinach on a serving plate.Top with 1 portion of couscous salad, enough halloumi cubes & sprinkle with more lemon wedges, parsley & chilli flakes (optional).