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Garlicky Halloumi Shawarma
A garlicky Middle Eastern shawarma with stir-fried halloumi, tomatoes and eggplant, finished with pomegranate molasses, tahini and cumin, served over couscous.
Ingredients
Instructions
Slice the halloumi and stir-fry it over medium-high heat until well browned, about 7 minutes.
Add the tomatoes and eggplant, cooking until softened, about 4 minutes.
Stir in the pomegranate molasses, tahini and cumin for 2 minutes.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
