Couscous Bowl with Halloumi and Poached Egg
This nourishing bowl layers fluffy couscous with golden pan-seared halloumi, soft poached eggs, and fresh Mediterranean vegetables, finished with a lemony olive oil drizzle. It’s satisfying, balanced, and full of texture—creamy yolk, salty cheese, and bright herbs in every bite.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Couscous
1 cup couscous
1 cup hot vegetable broth or water
1 tbsp olive oil
¼ tsp salt
For the Halloumi
200 g halloumi cheese, sliced
1 tsp olive oil
For the Vegetables (Optional but Recommended)
1 cup cherry tomatoes, halved
½ cucumber, diced
2 tbsp red onion, finely sliced
1 tbsp olive oil
Salt & black pepper, to taste
For the Poached Eggs
2–3 large eggs
1 tbsp vinegar (for poaching water)
Lemon Olive Oil Drizzle
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp lemon zest
Salt & black pepper, to taste
Garnish
Fresh parsley or mint, chopped
Optional: olives, toasted nuts, or chili-free harissa (optional)
Instructions
1. Prepare the couscous
Place couscous in a bowl with salt and olive oil.
Pour over hot broth or water, cover, and let sit 5 minutes.
Fluff with a fork and set aside.
2. Prepare the vegetables
In a bowl, toss tomatoes, cucumber, red onion, olive oil, salt, and pepper. Set aside.
3. Cook the halloumi
Heat a nonstick pan over medium heat with olive oil.
Cook halloumi slices 2–3 minutes per side until golden and crisp. Keep warm.
4. Poach the eggs
Bring a saucepan of water to a gentle simmer. Add vinegar.
Crack eggs into small bowls, then gently slide into water.
Poach 3–4 minutes for runny yolks. Remove with a slotted spoon.
5. Make the drizzle
Whisk olive oil, lemon juice, lemon zest, salt, and pepper.
6. Assemble the bowls
Divide couscous between bowls.
Top with vegetables, halloumi slices, and a poached egg.
Drizzle with lemon olive oil and garnish with herbs.
Tips for Best Results
Use fine couscous for the fluffiest texture
Don’t overcook halloumi—it should be golden, not rubbery
Crack eggs into bowls first for neat poaching
Serve immediately so the yolk stays runny
Frequently Asked Questions (FAQs)
Can I make this ahead?
Yes—prep couscous and vegetables ahead. Poach eggs just before serving.
Can I replace couscous?
Yes—try bulgur, quinoa, or freekeh.
Is this dish spicy?
No. It’s mild and Mediterranean-style.
Can I make it vegan?
Replace halloumi with grilled tofu or chickpeas and skip the egg.
Serving Suggestions
With warm pita or flatbread
Alongside a simple yogurt or tahini sauce
As part of a mezze-style spread
Nutritional Information
Calories: 520 kcal
Protein: 26 g
Fat: 30 g
Carbohydrates: 40 g
Fiber: 4 g