Crispy Halloumi Zucchini Couscous Skillet

Ingredients

• 8 oz halloumi, sliced
• 1 cup whole wheat couscous
• 1 1/4 cups low-sodium broth
• 2 small zucchini, sliced into half moons
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup basil, torn
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

1. Bring broth to a simmer, pour over couscous, cover, and rest 5 minutes.
2. Pat halloumi dry and sear in 1 tablespoon olive oil until crisp on both sides.
3. Saute zucchini, tomatoes, garlic, pepper flakes, salt, and black pepper in the same skillet.
4. Fluff couscous and fold in the vegetables, lemon zest, and half the lemon juice.
5. Top with crispy halloumi, basil, and the remaining lemon juice before serving.