Grilled Halloumi With Spiced Couscous Recipes

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GRILLED HALLOUMI WITH SPICED COUSCOUS

Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch

Provided by Good Food team

Categories     Supper

Time 20m

Number Of Ingredients 10



Grilled halloumi with spiced couscous image

Steps:

  • Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
  • Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
  • Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
  • Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

Nutrition Facts : Calories 711 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 5.12 milligram of sodium

1head broccoli
handful sugar snap peas
175g couscous
½ tsp each cinnamon , cumin and coriander
300ml vegetable stock
handful cherry tomatoes , halved
250g pack halloumi cheese
½ lemon , juice only
drizzle olive oil
small handful coriander leaves, chopped

SPICED GRILLED HALLOUMI

The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.

Provided by Ali Slagle

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Spiced Grilled Halloumi image

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
  • While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
  • In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
  • When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.

2 pounds ripe tomatoes (any variety), sliced 1/2-inch thick
Kosher salt
Extra-virgin olive oil
1 (8- to 9-ounce) package halloumi, sliced 1/4- to 1/3-inch thick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon red-pepper flakes, plus more as needed
1/4 teaspoon granulated or Demerara sugar, plus more as needed

GRILLED HALLOUMI

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8



Grilled Halloumi image

Steps:

  • Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
  • Brush the halloumi with some of the olive oil.
  • Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
  • Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.

Olive oil, for brushing and drizzling
Two 8-ounce blocks halloumi cheese, each sliced into eight 1-inch-thick sticks
1 tablespoon zaatar
1 teaspoon caraway seeds
1 teaspoon dried oregano
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Lemon wedges, for garnish

GRILLED HALLOUMI

Grilled halloumi cheese is all the excuse you need to fire up the grill. It is golden and crispy on the outside ... soft and gooey on the inside.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 15m

Yield 4

Number Of Ingredients 2



Grilled Halloumi image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush olive oil over both sides of each cheese slice.
  • Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.

Nutrition Facts : Calories 207 calories, Carbohydrate 1.4 g, Cholesterol 42.5 mg, Fat 17.6 g, Protein 12 g, SaturatedFat 9 g, Sodium 623.8 mg

1 tablespoon olive oil
8 ounces halloumi cheese, sliced into 1/2-inch pieces

GRILLED SPICY HALLOUMI CHEESE

Halloumi cheese has always been a family favorite. Dipping it in Sriracha sauce kicks it up to another level.

Provided by Yoly

Categories     Appetizers and Snacks     Cheese

Time 20m

Yield 4

Number Of Ingredients 5



Grilled Spicy Halloumi Cheese image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mix Sriracha, olive oil, garlic powder, and black pepper in a shallow bowl. Dip each halloumi cheese slice into Sriracha mixture and let rest 5 minutes.
  • Place each halloumi slice on the hot grill and cook for 3 minutes. Carefully flip slices and cook an additional 3 minutes. Serve immediately.

Nutrition Facts : Calories 201 calories, Carbohydrate 2 g, Cholesterol 42.5 mg, Fat 16.6 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 8.8 g, Sodium 782.6 mg

8 ounces halloumi cheese, sliced
1 tablespoon Sriracha sauce
2 teaspoons olive oil
¼ teaspoon garlic powder
¼ teaspoon black pepper

GRILLED HALLOUMI AND VEGETABLES

Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.

Provided by Martha Rose Shulman

Categories     lunch, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9



Grilled Halloumi and Vegetables image

Steps:

  • Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
  • Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
  • Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
  • Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
  • Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams

3/4 pound halloumi
2 sweet red peppers
1 large zucchini
1 Japanese eggplant
1 bunch scallions, trimmed
Salt and pepper
About 1/4 cup olive oil
2 teaspoons fresh thyme or crumbled dried mint
1/2 to 1 teaspoon sumac (optional)

GRILLED HALLOUMI WITH HERBED BERRY SALSA

Grilled halloumi is topped with a fresh-tasting salsa made from sweet blueberries, tart red currants, fresh herbs, and a spicy fresh pepper. Serve this as an appetizer or light lunch. It also makes a lovely sandwich.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Tapas

Time 35m

Yield 4

Number Of Ingredients 11



Grilled Halloumi with Herbed Berry Salsa image

Steps:

  • Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
  • Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
  • Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 26 g, Cholesterol 42.5 mg, Fat 29.1 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 735.2 mg, Sugar 13.4 g

4 ounces fresh blueberries
3 ounces red currants
3 tablespoons chopped fresh mint, divided
3 tablespoons chopped fresh cilantro, divided
1 tablespoon fresh marjoram, stems removed
1 habanero pepper, seeded and minced
2 tablespoons olive oil
2 tablespoons agave syrup
2 limes, divided
½ cup cashews
8 ounces halloumi cheese, cut into 8 slices

SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES

This couscous is wonderfully aromatic and the whole dish quick to make -- not to mention healthy. I adapted it from one in BBC's Good Food magazine. The chile powder I refer to is simply ground whole chiles, NOT chili powder (which is a blend of spices).

Provided by Sackville

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13



Spiced Couscous With Grilled Halloumi and Steamed Veggies image

Steps:

  • Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
  • Bake for 10-15 minutes until soft.
  • A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
  • At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
  • Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
  • Mix the broccoli and beans into the couscous along with the lemon juice.
  • Pile onto places and place the tomatoes around the edge of the plate.
  • Top with the halloumi, season and serve.

Nutrition Facts : Calories 662.6, Fat 29.4, SaturatedFat 4.3, Sodium 608.9, Carbohydrate 82.8, Fiber 8.3, Sugar 6.1, Protein 18.9

2 large tomatoes, cored and quartered
4 tablespoons olive oil
10 broccoli florets
60 g green beans, trimmed
175 g couscous
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (optional)
300 ml hot chicken stock or 300 ml vegetable stock
1/2 lemon, juice of
200 g halloumi cheese, cut into 4 to 6 slices
salt and pepper, to taste

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS

The firm texture of halloumi makes it a great candidate for grilling. Here, planks of the cheese are quickly marked on the grill, then topped with a mixture of chopped roasted peppers and Calabrian chilies for a sweet and hot kick. This appetizer comes together quickly and is perfect when served with crusty bread.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9



Grilled Halloumi with Spicy-Sweet Peppers image

Steps:

  • Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
  • Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.

1/2 cup finely chopped jarred roasted red peppers
1 teaspoon chopped Calabrian chile peppers packed in oil
1 clove garlic, finely grated
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt
1 8-ounce block halloumi cheese, patted dry and cut into 1/2-inch planks
Torn fresh basil and mint, for topping
Warm sliced baguette or ciabatta, for serving

GRILLED HALLOUMI WITH COUSCOUS AND CHICKPEA SALSA

This is the best halloumi recipe I have ever made. It comes from http://www.everyday-vegetarian-recipes.com. It's a real taste sensation and super easy.

Provided by veggie-fan

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18



Grilled Halloumi With Couscous and Chickpea Salsa image

Steps:

  • First make the chickpea salsa by mixing the first six ingredients together.
  • Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
  • Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
  • Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
  • Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.

Nutrition Facts : Calories 524.4, Fat 28.4, SaturatedFat 3.8, Sodium 107.6, Carbohydrate 61, Fiber 11.1, Sugar 5.7, Protein 11.2

125 g cooked chickpeas (5 oz)
1 tablespoon of fresh mint, chopped
1 tablespoon fresh coriander, chopped
2 tablespoons olive oil
1/2 lemon, juice of (or 2-3 tablspoons)
4 spring onions, chopped
200 g couscous (or 7 oz)
2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water)
7 fluid ounces of boiled water
1 garlic clove, crushed
1/2 lemon, juice of
5 tablespoons olive oil
2 red peppers, cut into large strips
1 aubergine, cut into chunks (eggplant)
250 g halloumi cheese, sliced
3 tablespoons walnuts, roughly chopped
knob butter
2 tablespoons fresh coriander (cilantro)

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