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.
Notes
Note 1. To make 1 cup of instant couscous (or sometimes called 5-minute couscous), you need about 1/2 cup dried instant couscous. Follow your package instructions. Alternatively, you can use the couscous recipe here.