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Please Fave the original Here

We welcome to our group with their new recipe for our group!

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For ~faccc2
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I've been experimenting with halloumi recently - the magical cheese from Cypress that doesn't melt and can be grilled like steak. This recipe was made by combining about half a dozen different halloumi recipes I found online and tweaking things to my taste and local availability. The end result was one of the most savory, filling meals I've ever had. Sort of an Italian-Greek fusion. It's also pretty cheap, with the only expensive ingredient being the halloumi itself. I made this in an inside kitchen, but if you have a grill or barbecue, you can do almost all of this out there instead. It would probably be even easier that way.
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Serves 4

What you'll need:

- 16 oz. halloumi/ "grilling cheese" (note 1)
- 8 oz. grape tomatoes
- 5 oz. (1 packet) pearl couscous (aka. "Israeli couscous")
- 1 tbs. vegetable bouillon OR whatever seasoning came with the couscous.
- 1 large red onion
- 1 large eggplant/aubergine

The rest of the ingredients were eyeballed:

~ 1/4 cup Italian seasoning
~ 1/4 cup steak seasoning or similar (note 2)
~ 1/4 cup extra virgin olive oil (note 3)
~ 2 tbsp balsamic glaze
~ 2 tbsp pesto

Equipment:

- large baking sheet
- large pan
- small pot
- silicone tongs
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Instructions:

1. Prepare everything. Set broiler to high. Halve tomatoes. Peel and slice onions into large slices or wedges. Peel and slice eggplant into thin rounds. Cut halloumi into 8 strips. Spread a layer of Italian seasoning onto the cutting board and press each side of the halloumi strips into it.
2. Toss eggplant, onions, steak seasoning, and a large drizzle of olive oil on a large baking sheet, and arrange into a single layer. Broil 12-15 minutes, tossing/re-arranging everything halfway through.
3. Cook couscous according to packet instructions in a small pot.
4. Heat a large drizzle of olive oil in a large pan on medium-high heat. Add the halloumi strips, and cook a few minutes per side until browned. Lower the heat to medium, add the tomatoes, and stir everything together for about 1-2 more minutes further.
5. To plate: spread couscous on bottom of plate. Top with broiled vegetables on one side, halloumi and tomatoes on the other. Drizzle with balsamic glaze & pesto.
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Notes:

1. Halloumi can be found in the deli section of most local supermarkets. In the U.S., some producers make a knockoff product usually labeled "grilling cheese," which can be cheaper than the imported stuff and, IMO, is actually superior in texture. Galbani and Yanni are the most common brands for both types.
2. You want a seasoning blend that can stand high heat and compliment the salty, rich flavor of the halloumi. I used "Montreal" seasoning.
3. Using olive oil on the vegetables may exceed its smoke point. If this is something you worry about, I recommend using "lite" olive oil instead. The halloumi wouldn't be affected by this.