The first time I tried fried haloumi, I was addicted! The crispy, salty, slightly squeaky bite is utterly delicious. Couscous cooks so quickly that it should be a staple in your pantry, a perfect side with grilled meats or on it’s own. This vibrant dish of crispy haloumi and spiced couscous is so full of bright flavours and textures!
Fried Haloumi with Minted Turmeric Couscous
- 60 g butter (4Tb)
- 1 onion diced
- 1 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 4 cups chicken broth
- 2 cups dried couscous
- 2/3 cup dried cranberries
- 3/4 cup slivered almonds toasted
- 3/4 cup mint loose leaves, shredded thinly
- ~ Season with salt & pepper to taste
- 2 Tb grapeseed or olive oil
- 250 g haloumi cheese sliced into 1/4 inch thick slices
Melt the butter in a saucepan over medium heat. Add onions and sauté until translucent and tender.
Add in the turmeric, cumin and garlic powder, stir for 1 minute.
Add the broth and bring it to a boil. Remove the pot from the heat and stir in the couscous and cranberries. Cover the pot with a tight fitting lid and set aside for 15 minutes.
Meanwhile, heat the grapeseed oil in a frypan and sear both sides of the haloumi slices until golden.
Fluff up the couscous with a fork, tossing in the toasted almonds and shredded mint. Season generously with salt and pepper.
Serve couscous, topped with the fried haloumi and fresh mint.