Za'atar Crusted Halloumi with Sumac Roasted Vegetables and Couscous
Za'atar crusted fried halloumi served with lemony sumac roasted vegetables and Israeli couscous - bowl food at its finest.
Yield: 4-6 servings
  • 2 tbsp extra virgin olive oil
  • 1 pint cherry tomatoes
  • 2 zucchini, diced
  • 1 red onion, quartered and thinly sliced
  • 12 oz green beans, trimmed and cut into 1-inch lengths
  • 1 tbsp sumac
  • salt and black pepper, to taste
  • 3 cups water
  • 2 cups Israeli couscous
  • 1 lb halloumi, cut into ½-inch thick slices
  • 2 tbsp za'atar
  • juice of 1 lemon
  1. Heat the oven to 400F.
  2. In a large bowl, toss together the olive oil, cherry tomatoes, zucchini, red onion, green beans, sumac, and salt and black pepper to taste. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes.
  3. Meanwhile, bring the 3 cups of water to a boil in a medium saucepan. Once boiling, add the couscous and 1 tsp salt. Cook according to package directions. Drain and set aside.
  4. For the halloumi, heat a large nonstick skillet over medium high heat. Spray with oil if necessary.
  5. Pour the za'atar into a shallow bowl. Dredge the halloumi slices in the za'atar, coating them on both sides. Add to the nonstick skillet and cook for 2 minutes/side or until golden. Remove to a parchment-lined baking sheet and repeat until all of the halloumi slices have been cooked.
  6. Divide the couscous among serving bowls. Top with the roasted vegetables and halloumi. Drizzle with lemon juice before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at