Salty, tangy, crispy, and chewy—all in the same bite.
In a large pot, bring 4 quarts of water to a boil. Add the orzo and 2 tablespoons of the salt; cook until al dente according to package directions.
In a 12-inch sauté pan or Dutch oven over medium heat, heat 1 tablespoon of the oil. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until crisp. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a plate. Scrape up any fond or browned bits on the bottom of the pan with a wooden spoon. Pour the bacon fat and scrapings into a small heatproof bowl.
In the now empty pan over medium heat, return 3 tablespoons of the bacon fat to the pan. Once shimmering, add the halloumi. Fry for 2 to 4 minutes, until the first side starts to brown and develop a crust, then flip and cook until browned on the second side, another 2 to 4 minutes. Once the halloumi is golden, return the bacon to the pan. Reduce the heat to medium-low and add 3 tablespoons of bacon fat , Aleppo pepper, and the sliced scallions. Cook, stirring, for about 15 seconds, until warmed through. Add the Brussels sprouts, vinegar, za’atar, and 3/4 teaspoon salt. Toss to wilt the Brussels sprouts in the hot dressing for 30 seconds to 1 minute, adjusting the heat if needed.
When the orzo is done, drain and add to the Brussels sprouts mixture, or, depending on your pan size, add the Brussels sprouts mixture to the orzo. Toss well. Taste and add salt and lemon juice . Stir in the reserved dark green onion tops and serve warm. Sprinkle with a bit more za’atar before digging in, if desired.
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