Halloumi Couscous Salad with Harissa and Mint Dressing

Ingredients

1 cup (200 g) couscous
1 cup (250mL) boiling water
1/2 lemon, zested
250 g halloumi, sliced
200 g medley Perino tomatoes, halved
2 Lebanese cucumbers, halved, sliced
1/2 cup chopped flat-leaf parsley
1/3 cup (45 g) pistachios, chopped

Dressing:

1 Tbs olive oil
2 shallots, finely chopped
2 Tbs harissa paste
2 Tbs honey
2 Tbs lemon juice
1/4 cup finely chopped mint

Method

To make the dressing, heat the oil in a small saucepan over medium-low heat. Cook the shallot, stirring, for 2-3 minutes or until soft. Add the harissa paste, honey, lemon juice and 2 tablespoons water. Cook, stirring, for 1 minute or until well combined. Transfer to a bowl to cool. Stir in mint.

Place couscous in a heatproof bowl. Stir in boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside to cool. Stir in the lemon zest. Season.

Heat a char-grill on medium. Cook the haloumi for 1 minute each side or until charred. Add tomato, cucumber, parsley, half the pistachio and half the mint to the couscous and stir to combine. Divide among serving bowls. Top with halloumi, remaining pistachio and remaining mint. Serve with the dressing.

Credits: Coles

Photo Credits: Coles