Get ready to transport your taste buds to the vibrant culinary landscape of Spain with this extraordinary Romesco Pearl Couscous Bowl with Halloumi! This isn't just another recipe—it's a symphony of textures and flavors that will transform your ordinary dinner into an extraordinary gastronomic experience. Imagine golden, crispy halloumi cheese, perfectly cooked pearl couscous, and a rich, smoky romesco sauce that will make your palate dance with delight. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup pearl couscous
- 200g halloumi cheese, sliced
- 1 roasted red bell pepper
- 1/2 cup cherry tomatoes, halved
- 2 cups spinach leaves
- For the romesco sauce:
- 1/2 cup roasted almonds
- 1 red bell pepper
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- Salt to taste
- Olive oil as needed
Instructions
- Toast the almonds in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.
- Prepare the romesco sauce by combining roasted almonds, roasted red bell pepper, garlic, red wine vinegar, smoked paprika, and a pinch of salt in a food processor. Blend while slowly drizzling olive oil until the sauce reaches a smooth, spreadable consistency.
- Cook pearl couscous in salted boiling water according to package instructions, typically 8-10 minutes until tender. Drain and set aside.
- Slice halloumi cheese into 1/4-inch thick pieces. Heat a non-stick skillet over medium-high heat and cook halloumi slices for 2-3 minutes per side until golden brown and crispy.
- In the same skillet, quickly sauté halved cherry tomatoes for 1-2 minutes to slightly soften and bring out their natural sweetness.
- Briefly wilt spinach leaves in the skillet, cooking for approximately 30-45 seconds until just tender.
- Assemble the bowl by spreading cooked pearl couscous as the base, arranging golden halloumi slices, sautéed cherry tomatoes, and wilted spinach on top.
- Generously drizzle the homemade romesco sauce over the bowl, ensuring even coverage.
- Garnish with additional toasted almonds or fresh herbs if desired, and serve immediately while ingredients are still warm.
Tips
- Toast almonds carefully: Watch them closely and stir frequently to prevent burning, as nuts can go from perfectly golden to burnt in seconds.
- For the best romesco sauce, use high-quality roasted red peppers—either freshly roasted or from a premium jar.
- When cooking halloumi, ensure your skillet is hot but not smoking. The cheese should develop a beautiful golden crust without burning.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and achieve perfect caramelization.
- Don't overcook the spinach—it should just wilt and retain its vibrant green color and nutrients.
- For an extra flavor boost, consider adding a squeeze of lemon juice over the finished dish to brighten all the flavors.
- Prep all ingredients before you start cooking to ensure a smooth, stress-free cooking process.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 25g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 45mg
