High proteinHigh carbQuick

Halloumi & Couscous

Couscous needs a kettle and five minutes. That is the whole reason this exists.

20 min Serves 1 Stove, Frying pan, Kettle

Per serving

870

kcal

39 g

protein

74.8 g

carbs

46.1 g

fat

4.5 g protein per 100 kcal · 7.4 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Halloumi120 g
  • Couscous, dry weight80 g
  • Bell pepper (red)100 g
  • Courgette / zucchini100 g
  • Olive oil15 g
  • Lemon(optional)12 g

Method

  1. 1Couscous under boiling water, plate on top, five minutes.
  2. 2Fry the vegetables hard, then the halloumi in a dry pan.
  3. 3Forked together with oil and lemon.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Zesting and juicing a lemon or limeShow

The zest (the coloured skin) holds the fragrant oils; the white pith underneath is bitter.

  1. Zest first, while it is whole: rub it over the fine side of a grater, turning as you go, taking only the coloured layer.
  2. To juice, roll it firmly on the worktop under your palm, cut it in half across the middle and squeeze over your cupped hand or a sieve to catch the pips.
Frying and stir-fryingShow

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

  1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
  2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
  3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
  4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.