Sesame Crusted Halloumi With Quick Couscous

I came quite late to the Halloumi party, but better late than never because this is one tasty cheese. Halloumi doesn't melt as quickly as other cheeses which makes it perfect for frying and grilling.  This recipe is based on one I saw Jamie Oliver  do on TV with some additional tweaks.


  • 1 block of Halloumi cheese
  • olive oil
  • 2 cloves of garlic
  • 2 sprigs of thyme 
  • 1 egg
  • sesame seeds (black, white or both)
Heat a generous layer of olive oil on a medium high heat. Slice the Halloumi in finger wide slices. I enjoy a generous sesame crust so I brush on a thin layer of beaten egg onto the cheese. I also tried dipping the Halloumi in the egg but this results in a too thick layer of seeds. Now press the Halloumi into a layer of sesame seed. Oliver adds the garlic half way but I find that as long as you don't overheat the oil you can add the garlic (skins on, slightly crushed) and thyme at the same time as the cheese. The cheese is ready to flip once it is golden brown and is slightly loosing its shape on the bottom. It takes only 5 minutes or so. 

Super quick couscous

For a quick couscous I put the required amount of couscous in a bowl and cover it with boiling water(about a centimeter of water above the couscous) and cover with a plate. Melt a knob of butter and add a heaped teaspoon of ras al hanout. Let that bubble for a while and add to the couscous. Now mix in a generous amount of parsley and pomegranate seeds and you are done.


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