I am obsessed with these halloumi hummus bowls for lunch or dinner. Couscous, veggies, crispy halloumi cheese, and hummus with lots of lemon. Yum!


2 cups cooked couscous (I love tricolor pearl couscous)

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 of salt and pepper

lemon wedges for serving


The first thing I do is cook the couscous and let it cool in the pan while I make everything else.


To crisp the halloumi, heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. If you want the halloumi to be warm when serving, you can assemble the salad first!
To assemble the salad, add the couscous to a large bowl. Add a pinch of salt and pepper and toss. Squeeze in the lemon juice and add the tablespoon of olive oil, tossing well. Toss in the tomatoes and cucumbers. Stir in the oregano. Divide the couscous between two (or even 4!) bowls. Add a few slices of halloumi on top along with a scoop of hummus. Spritz on extra lemon and serve

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