HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZa'atar Crusted Halloumi
Za'atar Crusted Halloumi

Za'atar Crusted Halloumi

with Israeli Couscous Salad and Yogurt Dressing

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Coating delicious halloumi slices in za'atar, is changing the game of quick and simple summer salads! Spinach is topped with pearl couscous that has been tossed in a DIY yogurt dressing. Each bite of this salad is unique and satisfying!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


1 tbsp

Za'atar Spice


¾ cup

Pearl Couscous


100 g

Greek Yogurt


10 g


1 unit

Vegetable Broth Concentrate

80 g

Roma Tomato

56 g

Baby Spinach

56 g

Red Onion, chopped

1 unit


Not included in your delivery

1 tbsp


1 tsp


3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories746 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate64 g
Sugar6 g
Dietary Fiber5 g
Protein36 g
Cholesterol105 mg
Sodium1501 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Toasting the couscous for 1-2 min before adding the water, creates a depth of flavour that is easy to achieve and totally impressive!

Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil, then couscous. Toast, stirring often, until couscous starts to brown, 1-2 min. Add onions and cook, stirring often, until softened, 2-3 min. Add 1 1/3 cups salted water (dbl for 4 ppl) and bring to a boil. Reduce heat to medium-low. Cover and simmer until couscous is tender, 8-10 min.


Meanwhile, wash and dry all produce.* Cut the tomatoes into 1/4-inch cubes. Rough chop the parsley. Zest, then juice half the lemon (1 lemon for 4ppl). Cut the remaining lemon into wedges. Cut the halloumi into 1/4-inch thick slices. Rinse and pat the slices dry with paper towels.


Sprinkle the za'atar onto a small plate. Working with one halloumi slice at a time, firmly press one side of the slice into the za'atar, so it sticks.


Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the halloumi, cheese-side down. Cook until golden-brown, 2-3 min per side. Remove the pan from the heat and transfer the halloumi to a cutting board. Set aside to cool slightly. When the couscous is tender, remove the pot from the heat and stir in the broth concentrate(s).


In a medium bowl, toss the spinach and 1/2 tsp oil (dbl for 4 ppl) together. Set aside. In a large bowl, whisk together yogurt, 1 tbsp lemon juice (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add the couscous, tomatoes, lemon zest and half the parsley. Gently toss together. Season with salt and pepper.


Cut the halloumi into pieces. Divide the spinach between plates. Top with the couscous salad and halloumi. Sprinkle over the remaining parsley and squeeze over a lemon wedge, if desired.