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Chargrilled vegetable and haloumi pearl couscous salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Hearty pearl couscous salad with grilled vegetables and haloumi, ready in 35 minutes.
Ingredients:
  • 2 garlic cloves, smashed
  • 1 long fresh red chilli, sliced
  • 80ml (1/3 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 14.40 gm honey
  • 250g pearl couscous
  • 3 zucchini, thinly sliced lengthways
  • 1/2 cauliflower, florets sliced
  • 1 bunch fresh mint, leaves picked
  • 180g haloumi, cut into 1cm-thick slices
  • 1 lemon, cut into wedges
  • Ground sumac, to sprinkle
Instructions:
  • In a screw-top jar, mix together garlic, chili, olive oil, lemon juice, and honey. Season with salt, seal the jar, and shake well to combine. Let it sit to enhance the flavors.
  • Boil the couscous in a large saucepan for 7 minutes or until tender. Drain, rinse with cold water, and set aside.
  • Preheat your barbecue grill or chargrill pan to medium-high heat. Lightly spray the zucchini and cauliflower with oil and grill for 1-2 minutes on each side until tender and slightly charred. Let them cool slightly before moving on.
  • In a large bowl, mix together couscous, zucchini, cauliflower, and mint. Remove and discard garlic cloves from the dressing. Pour the dressing over the couscous mixture and toss to coat. Spray haloumi slices with oil and grill for 1 minute on each side until lightly charred. Add grilled haloumi to the couscous mixture. Grill lemon wedges for 1-2 minutes until caramelized. Sprinkle the salad with sumac and serve with the caramelized lemon wedges.

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