Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl
Welcome back to your kitchen counter, aka our departure gate! Tonight, we are skipping the long security lines and flying straight to a breezy seaside taverna in Cyprus. We're throwing sturdy planks of halloumi and fresh zucchini onto a blazing hot grill, and whipping up a smoky, caramelized lemon vinaigrette in a mason jar that will instantly wake up your palate.
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Timeline
Ingredients
- 1 cup cup dry pearl couscous(Also known as Israeli couscous. Cooks up plump and fast!)
- 2 whole medium zucchinis(Cut lengthwise into thick planks for grilling)
- 1 whole large lemon(Halved. We are grilling this to caramelize the sugars!)
- 1 tbsp tbsp olive oil(For brushing the grill and vegetables)
- 1 block (8 oz) block Halloumi cheese(Sliced into 1/2-inch thick slabs)
- 1 can (15 oz) can chickpeas(Rinsed and drained thoroughly)
- 1 cup cup cherry tomatoes(Halved)
- 1/2 cup cup Kalamata olives(Pitted and halved)
- 1/2 whole English cucumber(Diced for maximum crunch)
- 1 packed cup cup fresh mint leaves(Roughly torn)
- 1 packed cup cup fresh flat-leaf parsley(Roughly chopped)
- 1/3 cup cup pine nuts(Lightly toasted in a dry skillet)
- 1/4 cup cup extra-virgin olive oil(For the dressing)
- 1 clove clove garlic(Grated or finely minced)
- 1 tsp tsp dried oregano
- 1 tbsp tbsp honey(Balances the tart lemon perfectly)
- 1/2 tsp tsp kosher salt(Adjust to taste)
- 1/4 tsp tsp black pepper(Freshly ground)
Instructions
- 1
Bring a medium pot of salted water to a rolling boil and cook 1 cup dry pearl couscous according to package instructions. It should be delightfully tender but still have a little chew.
12 min
Tip: Once cooked, rinse under cold water and drain well to stop the cooking process and prevent clumping.
- 2
Preheat your outdoor grill or an indoor cast-iron grill pan over medium-high heat. Take 2 medium zucchinis and 1 large lemon (cut side only) and brush them lightly with 1 tbsp olive oil.
4 min
Tip: Make sure the grill is screaming hot so the zucchini doesn't stick!
- 3
Place the zucchini planks and the lemon halves cut-side down onto the hot grates. Grill for about 6-8 minutes, flipping the zucchini halfway through, until deep, gorgeous char marks appear.
8 min
Tip: Don't poke or move the zucchini too much. Let the grill do the work to get those beautiful lines.
- 4
While the veggies sizzle, hit your cutting board! Chop up 1 cup cherry tomatoes, 1/2 English cucumber, and 1/2 cup Kalamata olives. Toss them into your largest, most magnificent mixing bowl along with 1 can (15 oz) chickpeas.
5 min
Tip: Make sure your chickpeas are super dry so they don't water down the final salad.
- 5
Pull the zucchini and lemons off the heat and set aside. Now, lay 1 block (8 oz) Halloumi cheese directly onto the hot grill grates. Sear for about 2 minutes per side until blistered, gooey on the inside, and golden crisp on the outside.
5 min
Tip: Halloumi has an incredibly high melting point, so don't be afraid to let it get deeply charred!
- 6
Mason jar magic time! Using tongs, squeeze the warm, caramelized juice from the grilled lemon halves into your trusty jar. Add 1/4 cup extra-virgin olive oil, 1 clove garlic, 1 tsp dried oregano, 1 tbsp honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Screw the lid on and shake it like you mean it!
3 min
Tip: Grilling the lemon completely changes its profile—it becomes sweeter, smokier, and infinitely more complex.
- 7
Roughly chop the grilled zucchini and add it to your big mixing bowl along with the cooled couscous. Throw in those massive handfuls of herbs: 1 packed cup fresh mint leaves and 1 packed cup fresh flat-leaf parsley. Drench the whole glorious mess in your charred lemon dressing and toss wildly.
3 min
Tip: Mix gently but thoroughly so the couscous absorbs all that vibrant dressing.
- 8
Divide the vibrant salad into wide, shallow dinner bowls. Top each portion with warm, sizzling slabs of grilled halloumi, and rain down 1/3 cup pine nuts over the top for the ultimate crunch.
2 min
Tip: Serve immediately while the cheese is still warm and squidgy!
Chef's Notes
Whenever I feel the weeknight chaos creeping in, this bowl is my grounding ritual. Grilling lemons is one of my all-time favorite culinary hacks—it extracts maximum juice while cutting the sharp acidity with deep, caramelized notes. If you've never had grilled Halloumi right off the grates, you are in for a treat; it has this delightful squeak when you bite into it! My kids think it's hilarious, and I love that it packs enough protein to make this vegetarian dinner seriously satisfying.
Frequently Asked Questions
How long does Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl take to make?
Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl takes about 24 minutes total. That includes 10 minutes of prep and 14 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl?
The main ingredients are: dry pearl couscous, medium zucchinis, large lemon, olive oil, Halloumi cheese, chickpeas, cherry tomatoes, Kalamata olives, English cucumber, fresh mint leaves, fresh flat-leaf parsley, pine nuts, extra-virgin olive oil, clove garlic, dried oregano, honey, kosher salt, black pepper.
What type of meal is Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl?
Cyprus Coastline Grilled Halloumi & Charred Zucchini Crunch Bowl is categorized as: dinner, salad.
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