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Pan-fried Halloumi with Tomato Sauce and Couscous

Halloumi cheese is a big favourite. It lasts really well and is so easy to fry. Couscous is great for cooking in the wild. You'll have lots leftover in your box, so make sure to plan another couscous meal too, maybe a couscous salad for lunch.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Servings: 4


  • 1 rib celery diced
  • 0.5 each yellow onion diced
  • 1 each red chili, or chili paste deseeded and cut in thin strips,
  • 1 tblsp olive oil
  • 2 cloves chopped garlic, or garlic paste
  • 1 can conserved cherry tomatoes
  • 3 tblsp water
  • salt and pepper (free of charge section)
  • 400 ml couscous
  • 400 ml vegetable stock, 1 pack fond du chef
  • 1 tblsp olive oil
  • 0.5 bunch parsley (can be excluded)
  • 65 grams fresh spinach or kale (can be excluded)
  • 400 grams halloumi cheese
  • 2 tsp olive oil
  • 1 each lemon zest and then cut in wedges


  • Tomato sauce: Sautee veggies in olive oil until soft, around 5-7 min. Add chopped garlic and sautee for another 2 mins. Add tomatoes and water and simmer for 10-15 mins. Season with salt & pepper. 
    Note! Always taste your food and adjust. Maybe a little hot sauce, a few drops of vinegar, a little sugar or honey, salt & pepper.
  • Couscous: Bring stock to a boil and add olive oil. Take off the heat, whisk in couscous and let sit under a lid for 10 mins. 
    Fold in parsley and spinach, if using, and lemon zest. Fluff up couscous with a fork. 
  • Halloumi: Slice in 1-1.5 cm slices and fry in oil until browned on both sides. Serve immediately with couscous, tomato sauce and lemon wedges.