Instructions
Follow the steps and taste along the way.
Let the couscous absorb the water
Put the couscous in a bowl and stir in the salt. Pour over 180 ml of boiling water, cover and leave to stand for 5 minutes.
Sear the zucchini
Cut the zucchini into half-moons about 1 cm thick. Heat 10 ml of oil in a large frying pan over medium-high heat and sear the zucchini for 5 to 6 minutes, until golden in places but still firm.
Briefly simmer the peas
Add the frozen peas and 30 ml of water to the zucchini. Cover the pan and cook for 3 minutes, then uncover and let the remaining water evaporate. Transfer the vegetables to a plate.
Sear the halloumi and finish the couscous
Cut the halloumi into slices about 1 cm thick. Heat the remaining 5 ml of oil in the same pan and sear the cheese for 2 to 3 minutes on each side, until golden. Fluff the couscous with a fork and stir in the finely grated lemon zest, 20 ml of lemon juice, finely chopped mint and black pepper. Divide it among bowls and top with the zucchini, peas and halloumi.
