Toast the Couscous: Heat 1 tablespoon of the oil in a medium saucepot over medium-high heat. Add the uncooked pearl couscous and toast for 1–2 minutes, stirring, until it becomes lightly golden. Cook the Couscous: Pour in the vegetable stock and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 10 minutes, or until the liquid has been absorbed and evaporated. Rest the Couscous: Turn off the heat and leave the covered couscous undisturbed for 5 minutes. Remove the lid and gently fluff the couscous with a fork. Caramelize the Leeks: While the couscous cooks, melt the butter in a large skillet over medium heat.Add the sliced leek and sauté for about 20 minutes, allowing it to caramelize and develop a rich, sweet flavor. Add the Aromatics: Stir the minced garlic into the caramelized leeks and cook briefly to combine.
Build the Couscous Mixture: Add the cooked couscous, peas, pesto, herbs de Provence, red chili flakes, lemon juice, and lemon zest to the skillet. Season with salt and pepper, then stir everything together until evenly combined. Finish the Couscous: Cook the mixture for 1 additional minute, then remove the skillet from the heat. Keep the couscous mixture warm while preparing the halloumi. Sear the Halloumi: Heat the remaining 1 tablespoon oil in a nonstick sauté pan over medium heat. Add the sliced halloumi and sear both sides until browned. Assemble the Bowls: Divide the warm couscous mixture among serving plates. Arrange the browned halloumi and a poached egg over each portion.
Garnish and Serve: Drizzle the bowls with additional pesto and finish with the toasted almonds and fresh basil. Serve immediately.
