Ladies and Gentlemen, meet Halloumi. This fabulous cheese is originally from Cyprus and my brother would be happy to know that it was initially made during the Medieval Byzantine period. Jamie Oliver (via TV) introduced me to this fabulous cheese, and those of you in the States with the Food Network probably think I'm way behind the times. Anyway, this cheese has a high melting temperature so it can be fried. Yummy! I think this is my new favorite food. It's salty like feta but has less tang to it. The Halloumi was the most expensive part of the dish but Cheap and I feasted on this tasty meal for under £5 total for the two of us- still not too shabby. And I'll make this promise, I will be cooking more with my new darling cheese.

Ingredients:
Serves 4
1 cup couscous
2 cup boiling chicken stock
1 lrg zucchini cut into diagonal slices
2 hand-fulls of cherry tomatoes
2 medium onions, thinly sliced
1 lbs (or around 500g) halloumi cut into slices

Dressing:
1/2 cup olive oil
3 Tbs lemon juice
1 tsp sugar
1 Tbs vinegar
2 minced garlic cloves or 1/2 tea garlic powder
salt to taste

Directions:
Bring the chicken stock to a boil and add couscous. Cover and set to the side (off the burner)

Pour a round of oil into hot skillet and add onion to caramelize. Once onion is limp and translucent (10 minutes-ish) add zucchini, and tomatoes (cut-side-down). Let the veggies cook until roasted for about 3-5 minutes. Remove from pan to prepare stove for halloumi.

Add a wee bit more oil and add strips of halloumi to the pan.

While halloumi is cooking, mix dressing together.

When the halloumi is looking toasty on both sides(after about 5 minutes), place the veggies over the cooked couscous. Put the slices of halloumi on top of the veggies and pour dressing over the entire dish.

I'm telling you that this dish is fab. It will make you a halloumi fan(and couscous fan if you're not already). Both Cheap and Sweet Pea loved it. Actually, Sweet Pea loved making a cous cous mess all over herself. Enjoy!