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Jewelled couscous salad with haloumi
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Flavorful jewelled couscous salad bursts with vibrant flavors.
Ingredients:
  • 375.00 ml CousCous
  • 40.00 ml lemon
  • 1 pomegranate, seeds dislodged
  • 1 continental cucumber, diced
  • 125.00 ml finely chopped mint leaves, plus extra leaves to serve
  • 125.00 ml finely chopped flat-leaf parsley
  • 1 garlic clove, sliced
  • 82.50 ml pine nuts, toasted
  • 225g pkt haloumi, drained, sliced
Instructions:
  • In a large heatproof bowl, mix the couscous with 1 1/2 cups of boiling water and salt, stirring until the liquid is mostly absorbed. Cover and let it sit for 3 minutes. Fluff the couscous with a fork to separate the grains, cover and stand for an additional 2 minutes, then fluff again. Set aside to cool.
  • Mix together zesty lemon juice and rich oil in a small bowl. Season with a pinch of salt and pepper to enhance the flavors.
  • In a large bowl, combine the couscous, pomegranate seeds, cucumber, herbs, and nuts. Drizzle the dressing over the ingredients and mix well to ensure everything is coated. Transfer the salad to a serving plate.
  • In a large frying pan over medium heat, heat the rest of the oil. Sauté garlic until tender for about 2-3 minutes. Cook the haloumi until golden on both sides, for about 3-5 minutes. Drizzle with remaining lemon juice, season with pepper, and place on top of couscous. Pour any pan juices on top and garnish with extra mint leaves if desired. Serve hot.

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