Halloumi Couscous Bowl with Mushrooms and Roasted Peppers
This couscous bowl with halloumi, mushrooms, roasted peppers, golden halloumi, and dill garlic yogurt sauce is an easy weeknight dinner that takes only 15 minutes to make.
What You Need for This Couscous Bowl
- Couscous – 1 cup cooked instant couscous (about 1/2 cup dry instant couscous)
- Mushrooms – 4 oz mushrooms, thinly sliced
- Halloumi – 4 oz halloumi, cut into bite-sized cubes
- Roasted Pepper – 1 large roasted pepper, shredded or sliced
- Greek Yogurt (Plain) – 1/4 cup plain Greek yogurt
- Garlic – 1 garlic clove (half for the mushrooms and half for the yogurt), minced
- Dill (fresh or dried) – about 1/2 tbsp of minced fresh dill or 1/2 tsp dried dill
- Olive Oil – 1 tbsp olive oil (divided, half for the halloumi and half for the mushrooms)
- Salt – kosher salt or flaky sea salt, to taste
- Black Pepper – ground black pepper, to taste
- Pita – 1 pita or flatbread to serve
Note: Making the instant couscous (also sometimes called 5-minute couscous). Follow your package instructions. Alternatively, you can use the couscous recipe here.
How To Make The Bowl
Step 1. Sauté the mushrooms. To a sauté pan or frying pan over medium-high heat, add half the oil. Add the thinly sliced mushrooms and a pinch of salt and ground black pepper. Sauté them until golden and almost cooked through (about 5-6 minutes). Add half the minced garlic and sauté for 30 seconds.
Step 2. Pan-fry the halloumi. To a nonstick sauté pan or frying pan over medium heat, add the remaining olive oil when the pan is hot. Add the halloumi cubes and cook on each side until golden (just about 30 seconds-1 minute per side).
Step 3. Make the yogurt sauce. To the plain yogurt, add a pinch of salt, pepper, half the minced garlic, and minced or dried dill.
Step 4. Assemble the bowl. Place the cooked couscous at the bottom of the bowl. Top with the shredded or sliced roasted pepper, sautéed mushrooms, golden halloumi cubes, and the drizzle of yogurt sauce. Serve with pita or other flatbread on the side.
If you make this halloumi couscous bowl and love it, let me know in a review below, and what the occasion was.
Ingredients
- 1 cup cooked instant couscous see note 1
- 4 oz mushrooms thinly sliced
- 4 oz halloumi cut into bite-sized cubes
- 1 large roasted pepper shredded or sliced
- 1/4 cup plain Greek yogurt
- 1 garlic clove half for the mushrooms and half for the yogurt, minced
- 1/2 tsp dried dill or if using minced fresh dill, triple that amount
- 1 tbsp olive oil divided, half for the halloumi and half for the mushrooms
- kosher salt or flaky sea salt, to taste
- ground black pepper to taste
- 1 pita or flatbread to serve
Instructions
- Sauté the mushrooms. To a sauté pan or frying pan over medium-high heat, add half the oil. Add the thinly sliced mushrooms and a pinch of salt and ground black pepper. Sauté them until golden and almost cooked through (about 5-6 minutes). Add half the minced garlic and sauté for 30 seconds.
- Pan-fry the halloumi. To a nonstick sauté pan or frying pan over medium heat, add the remaining olive oil when the pan is hot. Add the halloumi cubes and cook on each side until golden (just about 30 seconds-1 minute per side).
- Make the yogurt sauce. To the plain yogurt, add a pinch of salt, pepper, half the minced garlic, and minced or dried dill.
- Assemble the bowl. Place the cooked couscous at the bottom of the bowl. Top with the shredded or sliced roasted pepper, sautéed mushrooms, golden halloumi cubes, and the drizzle of yogurt sauce. Serve with pita or other flatbread on the side.
