Halloumi and Couscous Cakes
photo by flower7
- Ready In:
- Place the couscous, haloumi, lemon zest and parsley in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs; then shape 1/4 cups of the couscous mixture into round cakes.
- Heat a non-stick pan over a medium heat; add the oil; cook the cakes in batches for 2-3 minutes each side or until golden; transfer the finished cakes onto a plate lined with absorbent paper towelling, and keep warm while you cook the remaining cakes.
- SERVING SUGGESTION: Serve the haloumi and couscous cakes with baby spinach leaves and slices of smoked salmon with lemon slices. If you like a dressing on your salad, Donna Hay combines 2 tablespoons of white wine vinegar with 1 tablespoon of olive oil and tosses the smoked salmon slices and baby spinach leaves in the dressing to combine, and serves it with lemon wedges.
- NOTES: Suggested quantities - in the original recipe - for the side salad: 7 ounces (200g) smoked salmon slices, 21/2 (70g) ounces baby spinach leaves. On Donna Hay's website - http://www.donnahay.com.au/ - is a conversion table and a list of commonly used ingredients - and what they are generally called in Australia and America. In many cases, I think we actually use what she has said is the American name and in some cases, the recipes on Zaar use what she has said is the Australian name! Curious! But some of these "translations" of terms and names could well be useful!
Questions & Replies
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These are very tasty! This was my first experience with Halloumi and I quite enjoyed it. I was short on parsley and the only other fresh herb I had available was basil so I added a few leaves of that with the parsley. Otherwise, I followed the recipe. I cooked my couscous (1/2 c dry w/ 3/4 c water) with a tiny bit of chicken bouillon. Served with lettuce, dressed with Recipe #318353, though I think the suggested spinach & salmon would also be good. Thanks for the recipe!
Only five ingredients! Wow! I added some fresh basil to the mix, too. To flatten the cakes uniformly I utilized my handy tortilla press. Six smaller cakes were formed although a few fell apart when I cooked them. I didn't have quite enough halloumi for the recipe so I subbed a little bit of feta and asiago. Delicious and ~Tasty Dish~ approved! Thanks for posting! Served with a tossed salad, corn on the cob and fresh fruit.
I am a big Haloumi fan. These cakes are very nice and good for a vegetarian meal. I did change the amounts a little because the Haloumi I always buy comes in 250 gram packets and I wanted to use the whole packet. Therefor I increased the couscous by 1/3 cup, some more lemon juice and more parsley. I also chopped the Haloumi before putting it in the food processor. They kept together well whilst frying but you have to handle them with care towards the end of the cooking time.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!