Crispy Lemon Butter Halloumi with Herbed Couscous & Sautéed Zucchini
A quick Mediterranean-inspired vegetarian meal with crispy golden halloumi, buttery lemon sauce, fluffy couscous, and tender zucchini.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Ingredients
For the Halloumi
- 8 oz (225 g) halloumi cheese, sliced into ½-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tbsp chopped fresh parsley
- Freshly ground black pepper
For the Couscous
- 1 cup cooked couscous
- 1 tsp olive oil
- 1 tbsp chopped parsley
- Pinch of salt and black pepper
For the Zucchini
- 1 medium zucchini, sliced
- 1 tsp olive oil
- Pinch of salt
- Pinch of black pepper
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Cook halloumi for 2–3 minutes per side until golden brown and crispy.
- Remove the cheese and keep warm.
- In the same pan, cook zucchini slices for 3–4 minutes until lightly caramelized.
- Reduce heat and add butter and garlic. Cook for about 30 seconds.
- Stir in lemon juice, lemon zest, oregano, and parsley.
- Return halloumi to the pan and spoon the sauce over the cheese.
- Toss cooked couscous with olive oil and parsley.
- Plate the couscous, top with zucchini, then arrange the crispy halloumi on top.
- Drizzle with the remaining lemon butter sauce and serve immediately.
Nutrition Information (Approx. Per Serving)
- Calories: 540
- Protein: 24g
- Carbohydrates: 31g
- Fat: 35g
- Saturated Fat: 17g
- Fiber: 3g
- Sugar: 5g
- Sodium: 980mg
- Calcium: 70% DV
Nutrition values are estimates and may vary depending on ingredients used.
Nut Information
Nut-Free: Yes
This recipe does not contain peanuts or tree nuts.
Always Check Labels
Some packaged ingredients (especially couscous or seasoning blends) may be processed in facilities that also handle:
- Almonds
- Walnuts
- Cashews
- Pistachios
- Pecans
- Hazelnuts
If cooking for someone with a severe nut allergy, use certified nut-free products and avoid cross-contamination.
Tips
- Pat the halloumi dry before frying for the crispiest texture.
- Avoid adding extra salt until tasting, as halloumi is naturally salty.
- Serve immediately while the cheese is warm and crisp.
- Add cherry tomatoes, spinach, or roasted peppers for extra vegetables.
Q&A
Q: Can I use another cheese?
A: Halloumi is best because it holds its shape when fried. Paneer is a good alternative.
Q: Can I make it gluten-free?
A: Yes. Replace couscous with quinoa or rice.
Q: Can I prepare it ahead of time?
A: You can prep the vegetables and sauce in advance, but fry the halloumi just before serving for the best texture.
Q: Is this recipe vegetarian?
A: Yes, it is suitable for vegetarians.
Q: Can I add protein?
A: Yes! Grilled chicken, shrimp, or chickpeas pair perfectly with this dish.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet.
