Halloumi Hummus Bowls.
My new excuse to eat color? Halloumi hummus bowls!
If I found it appropriate, I’d totally grill some halloumi every single day and eat it for lunch. The slightly crisped outside, the creamy but sort of chewy inside, the intense savory flavor – it’s just so good. Can we make grilled halloumi a regular side dish, please?
Be gone, cheese overwhelm!
I am in LOVE with this for lunch or dinner. It has been my favorite thing lately and feels like such a treat. It makes for an awesome side dish if you’re feeding a crowd – or heck, even just for your family dinner. But I definitely consider something like this to be a meal.
And really, any excuse to cover my entire dish in hummus is something I welcome. Halloumi hummus bowls everyday please.
First, couscous is probably one of my favorite grains. I was eating it way before I discovered quinoa and something about the tiny rounds? Love ‘em. I enjoy it more than rice too, but I find that I rarely make it.
Changing that, stat. (I found this tricolor version at my grocery store.)
Cucumbers and tomatoes are easy for me to find right now in the thick of winter. But once warmer weather arrives, I totally plan on adding a ton of different vegetables. I think this would be so good with summer squash!
I love simply adding a scoop of hummus on top so you can use it as you wish. Toss the bowl a few times to disperse the hummus or scoop a bit up with every bite.
Yes yes yes.
Oh! Then if you want more of that brine-y mediterranean flavor, you could add Kalamata olives too.
Speaking of, I’ve been on a crazy olive kick. My mom always talks about how I’ve loved since I was a baby, so I’m set on making sure Emilia loves them too. Max is a no-go. He won’t touch them.
Emilia is into them though, which makes me so happy. They have been an afternoon snack for us and maaaaybe (just maybe) in a pinch I grabbed a snack cup of olives for breakfast.
The salty savory flavor is probably why I love halloumi so much. To me, it’s such a salty cheese. I lose my mind over the texture and find it to be super satisfying.
Of course Eddie wants some extra protein with this meal. He requests a version of this chicken almost every week so once it’s shredded, you can toss it right into this salad and it has so much flavor. You can even take this bowl + that chicken and toss all of it over greens! I love that there are so many options.
Crispy, roasted chickpeas are always an option too. Always.
I’m just living for easy, different dinners right now.
Halloumi Hummus Bowls
- 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.
Creamy, salty, cheesy and totally crave-worthy.