Grilled halloumi brings a savory, golden crust to this bowl of fluffy lemon couscous, zucchini, and sweet tomatoes. Savory Grill Seasoning does the work on the vegetables, with fresh herbs and lemon added at the end for brightness.
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Flour & Herbs recipes
Grilled Halloumi and Zucchini with Lemon Couscous
Couscous rests while the vegetables grill. By Flour & Herbs.
Directions
- Prepare the grill. Preheat the grill to medium-high, about 400°F (200°C). Clean the grates. Pat the halloumi dry so it browns well.
- Steam the couscous. Put the couscous in a heatproof bowl. Add the boiling water, following your package's liquid ratio if it differs. Cover for about 5 minutes, or as directed, then fluff with a fork.
- Season the zucchini. Toss or brush the zucchini with 1 tablespoon olive oil and the Savory Grill Seasoning. Brush the halloumi with 1 teaspoon oil. Keep the remaining 2 teaspoons oil for the couscous.
- Grill the zucchini and halloumi. Grill the zucchini for about 3–4 minutes per side, until marked and tender. Grill the halloumi for about 2–3 minutes per side, until golden and softened. Turn the cheese gently with a thin spatula and remove each item as it becomes ready.
- Finish the couscous. Stir the remaining 2 teaspoons olive oil, lemon juice, lemon zest, tomatoes, and herbs into the fluffed couscous. Taste before adding salt; the cheese and seasoning are already salty.
- Assemble and serve. Divide the couscous among four bowls. Cut the grilled zucchini into bite-size pieces and arrange on top with the halloumi. Serve while the cheese is warm and soft.
Estimated nutrition: 460 calories per serving (one quarter of the recipe). Includes listed sauces and toppings; excludes optional accompaniments. Actual values vary with brands, trimming, portions, and marinade left behind.
Before you start
Use regular couscous rather than pearl couscous and follow its package water ratio. A grill or ridged grill pan and a thin spatula make turning halloumi easier.
Cooking tips
Pat the cheese dry and turn once it releases from the grill. Halloumi is softest while warm, so finish the couscous before the cheese comes off the heat.
Serving ideas and variations
Serve as a complete meat-free bowl with extra lemon. If a vegetarian label matters, choose halloumi made with vegetarian rennet.
Storage and reheating
Refrigerate the couscous, vegetables and cheese within 2 hours, preferably separately, and use within 2 days for best texture. Rewarm gently; halloumi will be firmer than when freshly grilled. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Savory Grill Seasoning
Try Savory Grill Seasoning on corn, portobello mushrooms, or chicken before grilling.
Keep cooking: Whipped Ricotta with Warm Herbed Tomatoes.