Crispy Halloumi Broccoli Bowls

Golden salty halloumi with roasted broccoli and lemon couscous. Dry halloumi with a paper towel before searing for a golden surface.

Why you’ll love this recipe

• Golden salty halloumi with roasted broccoli and lemon couscous.
• Dry halloumi with a paper towel before searing for a golden surface.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 8 oz halloumi, 1/2-inch slices
• 3 cups broccoli, florets
• 3/4 cup couscous
• 1 lemon, juiced
• 1 tbsp olive oil
• 3/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss broccoli with half the oil and roast 18–20 minutes.

2. 02

   Build the flavor

   Bring measured water to a boil, stir in couscous, cover and stand off the heat 5 minutes, following package liquid ratio if different.

3. 03

   Heat remaining oil in a nonstick skillet over medium-high

   Heat remaining oil in a nonstick skillet over medium-high. Sear halloumi 2 minutes per side until golden.

4. 04

   Bring it together

   Fluff couscous and divide among bowls with broccoli and halloumi. Squeeze lemon juice over everything.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dry halloumi with a paper towel before searing for a golden surface.

Make it your own

Use pan-seared firm tofu in place of halloumi for a different protein option.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.