Halloumi & vegetable pan with couscous
A Greek dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Greek
- ⏱ 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)
- Zucchini / courgette320 g (≈ 1.5 zucchinis) (80 g (≈ 0.5 zucchini))
- Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
- Red onion120 g (≈ 1 onion) (30 g)
- Couscous280 g (70 g)
- Extra-virgin olive oil40 g (10 g)
- Dried oregano2 g (0.5 g)
Method
- Fry chunks of courgette, pepper and onion in oil 8 minutes.
- Fry halloumi slices golden.
- Serve over couscous with oregano.
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
- 631
- protein
- 27 g
- fat
- 30 g
- carbs
- 63 g
- sugar
- 6 g
- fibre
- 6 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