Israeli Couscous with Grilled Halloumi

Israeli Couscous with Grilled Halloumi

I noticed this dish has a remarkable resemblance to the Quinoi salad I posted earlier but be forewarned: Israeli Couscous IS NOT A SUPER FOOD. It is pasta and will make you a fatty if you eat too much. It should also be noted: I HAVE A NEW GRILL PAN AND I MUST GRILL MANY THINGS RIGHT NOW. Which leads me to Halloumi…

Halloumi is a firm, white cheese of Mediterranean origin. Its squeaky texture is similar to cheese curds (like in the poutine) and it is salty as fuck. With an unusually high melting temperature, Halloumi is well suited for grilling and was a welcome addition to my pre-carnivore summer cookouts.

Ingredients:
1 cup Israeli Couscous
1/2 onion
3 cloves garlic
Grape tomatoes
Italian/flat leaf parsely
Fresh basil
Lemon
Olive oil
Mini eggplants (figure one per portion)
Halloumi 

As I mentioned earlier, Israeli Couscous is wheat pasta and should be cooked as such. Add the little dried balls to a big pot of salted, boiling water. I did not find it particularly pleasant at the el dente stage and was shocked at how long it took to cook — over 25 minutes! As it cooks, you could prep the remaining ingredients or take a short nap or check your facebook or update your resume or all of the above… I can’t believe it took that long to cook.

Finely chop the onion and cook in olive oil until soft. Add minced garlic and cook for another minute or two. Add the cooked couscous, halved grape tomatoes and toss. Transfer to a bowl and drizzle with olive oil. Add chopped parsley and basil, salt and pepper and the juice of one lemon (give or take depending on the volume of couscous).

Meanwhile, heat the grill pan. Wash and cut the adorable little eggplants in half. Rub with a bit of olive oil, add salt and grill cut side down. Cook until they are soft (but not falling apart). Slice the cheese into finger width pieces and drizzle with a bit of olive oil. Grill until brown. Assemble the Israeli Couscous mixture, eggplant and cheese. You probably won’t need to add salt (the cheese is super salty) but hit it with pepper and another little drizzle of olive oil (if you so desire).

5 Comments

  1. todd says:

    Looks great!

  2. nicole says:

    We ate this for dinner tonight! Although (as delicious as it looks) we went the meat obsessed way and had the couscous with duck confit… Thanks for the recipe! I always love new ways to consume starch! 🙂

  3. I know Halloumi since I discovered it first time after I moved to Cyprus some years ago. Halloumi is such a versatile cheese that goes with and enriches so many dishes. But most of all it is the most delicious when putting it on a grill while having a BBQ.

  4. macuser says:

    please stop referring to couscous as israeli. it is a pan-Arab/ pan-Middle-Eastern pasta, and it does not require a politicized national identity. Couscous is couscous.

  5. Troy says:

    “miniature dehydrated dough balls” is probably more difficult to sell to Canadian food consumers.

Sorry, the comment form is closed at this time.

Could Wonderbread go tits up?

Could Wonderbread go tits up?

Hostess, the innovators of synthetic bread science who brought the world Wonder Bread and Twinkies, is preparing to file for bankruptcy protection in the United States. Interesting.

The Knife Maker

The third installment in the “Made by Hand” series featuring knife maker Joel Bukiewicz of Cut Brooklyn. I recommend watching this sucker in HD full screen mode.

Rosehip Syrup

Rosehip Syrup

My place of work is nestled along the river and landscaped with a wide variety of native trees. I often see people collecting grape leaves and berries and was inspired to make use of the scads of rosehips just outside my window.

Details »

Happy Thanksgiving

Happy Thanksgiving

My little garden experiment yielded mixed results. Although the fava beans were lost to aphids (and neglect), I produced beautiful two wonderful varieties of carrots: Dragon Purple and Belgian White. My Bull’s Blood beets are equally lovely and will be a nice addition to our Thanksgiving dinner.

Duck Duck Goose

Duck Duck Goose

Things are coming together in Todd and Megan’s new venture, Duck Duck Goose. Follow their construction blog for the latest news, possible menu items and pics of the new place in progress!

Details »

Lemon Olive-Oil Cake

Lemon Olive-Oil Cake
We celebrated my dad’s birthday with this seemingly sophisticated, yet entirely unpretentious cake.
Details »

Weczeria sneak peak

Weczeria sneak peak

Dan Walker hosted a small cocktail tasting party at Weczeria’s new location on Broadway Avenue. The capable, good natured (and patient) bartenders poured cocktails as we toasted the promising new space. I had best intentions of making notes about the cocktail list but suffice to say after enjoying the refreshing Outlook, feeling the Love, tasting Success, a surprising Singapore Sling and an Old Fashioned, my memory started to get a bit fuzzy. The 48 seat restaurant is excrutiatingly close to opening and I’m eager to post up at the bar for a meal. I’m excited to see what they will produce from the improved kitchen facilities and taste my homie Kyle’s cooking!

Details »

Eggs

Eggs

My mom continues her seamless transition into retirement with her latest agricultural project. The chicken coup has received a fresh lick of paint and all of the necessary furnishings to host a half dozen happy little chickens. They took their first brave steps outside last week where they are free to peck at grass, weeds and bugs to their heart’s content. I am the happy beneficiary and will be enjoying a steady supply of free range eggs all summer!

Seeds

Seeds

On the weekend I attended a feel good, community event promoting open pollinated and heirloom seed-saving, biodiversity and sustainable living (visit Seeds of Diversity for more info). With best intentions of planting a garden, I picked up some seeds including these fava beans. Bring on spring!

Saskatoon, meet Collective Coffee

Saskatoon, meet Collective Coffee

Collective Coffee is the latest addition to Saskatoon’s Riversdale landscape. I popped in with a couple of lovely coffee companions for a delicious cup to celebrate their grand opening on Saturday, February 19th.

Details »