Harissa Halloumi Pilaf

Harissa Halloumi Pilaf is a hearty one-pot meal. It's got crispy halloumi and a kick from the harissa, making dinner easy and exciting.

Ingredients

• 200 grams halloumi cheese
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 1 red bell pepper
• 1 zucchini
• 0.5 cup frozen peas
• 1 cup brown basmati rice
• 2 cups vegetable broth
• 2 tablespoons harissa paste
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground coriander
• 0.25 teaspoon smoked paprika
• 0.25 cup fresh cilantro leaves
• 1 lemon
• Salt to taste
• Freshly cracked black pepper to taste

Instructions

1. To prepare the ingredients, finely dice 1 medium onion. Finely chop 2 cloves garlic. Slice 1 red bell pepper into thin strips. Chop 1 zucchini into small cubes. Rinse 1 cup brown basmati rice under cold water until the water runs clear.
2. Slice 200 grams halloumi cheese into 0.5-inch thick slices. Heat 1 tablespoon olive oil in a large pan or Dutch oven over medium-high heat. Add the halloumi slices and cook for 2-3 minutes per side, until golden brown and slightly crispy. Remove the halloumi from the pan and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Add the diced 1 medium onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
4. Add the finely chopped 2 cloves garlic, sliced 1 red bell pepper, and cubed 1 zucchini to the pan. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
5. Stir in 2 tablespoons harissa paste, 0.5 teaspoon ground cumin, 0.25 teaspoon ground coriander, and 0.25 teaspoon smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
6. Add the rinsed 1 cup brown basmati rice to the pan and stir to coat it evenly with the spices and vegetables. Pour in 2 cups vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
7. Once the rice is cooked, stir in 0.5 cup frozen peas. Fluff the pilaf gently with a fork. Cover the pan and let it sit for 5 minutes off the heat.
8. Season the pilaf with salt and freshly cracked black pepper to taste. Gently fold in the cooked halloumi slices.
9. Squeeze the juice from 0.5 lemon over the pilaf. Transfer the Harissa Halloumi Pilaf to serving dishes and garnish with 0.25 cup fresh cilantro leaves and the remaining 0.5 lemon cut into wedges. Serve immediately.

View the interactive Harissa Halloumi Pilaf recipe