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Cyprus meets North Africa in food August 30, 2007

Posted by grhomeboy in Food Cyprus, Food Recipes.

Halloumi is a cheese indigenous to Cyprus, traditionally made from a mixture of goat’s and sheep’s milk, it’s similar in texture to mozzarella and has a beautifully salty flavour. The real secret of halloumi however, is it’s high melting point, which makes it an excellent cheese for grilling or frying.

My usual foray onto the food world yielded a delicious recipe for Halloumi and couscous salad.

Couscous consists of grains of semolina wheat and is the primary staple food of much of North Africa, in fact in much of Algeris, eastern Morocco, Tunisia and Libya it is simply known as “ta’aam” which just means food.

Ingredients >
1 large onion
1 courgette sliced
1 red pepper
2 tbsp freshly chopped coriander
handful of raisins
1 pint vegetable stock
3 tbsp extra virgin olive oil
1 block halloumi cheese
500g couscous

Method >
Roast your sliced courgette and red pepper. Peel the pepper when roasted and chop.

While the vegetables are roasting, put the couscous and raisins in a deep bowl, add 1 pint of warm vegetable stock and stir vigorously so that the water is absorbed evenly. After 10 minutes, when the couscous has become plump and tender, add the three tablespoons of olive oil and rub the couscous between your hands to air it and break up any lums.

Fry the onion in a pan, when the onion, courgette and pepper are ready, add them and the coriander to the couscous and mix through thoroughly.

While preparing the couscous you should also slice the halloumi into nice large flat pieces and place under a medium grill, turning when nicely browned.

To serve simply place the couscous on a large serving platter and lay the slices of grilled halloumi on top.

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