Halloumi with couscous, peppers & mint
A Mediterranean dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Mediterranean
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Halloumi (vacuum pack)320 g (80 g)
- Couscous280 g (70 g)
- Roasted red peppers (jar)240 g (60 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Mint12 g (3 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Extra-virgin olive oil40 g (10 g)
Method
- Pour boiling water over the couscous (same volume), cover 5 minutes.
- Fry halloumi slices dry 2 minutes a side.
- Fork through the couscous with chopped peppers, cucumber, mint, lemon and oil; top with halloumi.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 611
- protein
- 26 g
- fat
- 30 g
- carbs
- 60 g
- sugar
- 1 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes