Description
For the Salad:
1 cup couscous
1 ¼ cups boiling water
½ teaspoon salt
1 tablespoon olive oil
6 oz halloumi cheese, sliced
½ cup pomegranate seeds
¼ cup chopped cucumber
¼ cup cherry tomatoes, halved
¼ cup toasted almonds or pistachios
2 tablespoons fresh mint, chopped
For the Mint-Lemon Dressing:
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
1 tablespoon fresh mint, finely chopped
Salt and black pepper to taste
Directions:
In a bowl, combine couscous, boiling water, salt, and olive oil. Cover and let sit for 5 minutes, then fluff with a fork.
While couscous is resting, heat a non-stick skillet over medium heat. Sear halloumi slices for 2-3 minutes per side until golden brown. Set aside.
In a small bowl, whisk together all dressing .
In a large bowl, mix the couscous with pomegranate seeds, cucumber, cherry tomatoes, toasted nuts, and fresh mint.
Drizzle the mint-lemon dressing over the salad and toss to combine.
Top with grilled halloumi and serve immediately.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 380 kcal per serving
Servings: 4
