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🧾 Ingredients (Serves 2–3)
For the Couscous Base:
1 cup couscous
1 cup boiling water or vegetable broth
½ tsp salt
1 tbsp olive oil
Add-ins:
½ cup dried cranberries
⅓ cup chopped fresh parsley
⅓ cup chopped fresh mint
¼ cup toasted almonds, roughly chopped
Zest of 1 lemon
For the Dressing:
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste
For the Halloumi:
200g halloumi cheese, sliced (about ½ inch thick)
1 tsp olive oil (for frying)
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👩🍳 Preparation Method
1. Prepare the Couscous:
1. In a large bowl, combine the couscous, salt, and 1 tbsp olive oil.
2. Pour over 1 cup of boiling water (or vegetable broth for more flavor), cover with a plate or lid, and let sit for 5 minutes.
3. After 5 minutes, fluff the couscous with a fork to separate the grains.
2. Add Flavor:
1. Stir in the chopped parsley, mint, lemon zest, dried cranberries, and most of the chopped toasted almonds (save some for garnish).
2. In a small bowl, mix lemon juice, olive oil, salt, and pepper to make the dressing. Pour it over the couscous and mix gently to combine.
3. Fry the Halloumi:
1. Heat 1 tsp olive oil in a non-stick pan over medium-high heat.
2. Add the halloumi slices and cook for 2–3 minutes on each side until golden brown and crispy.
4. Assemble the Salad:
1. Serve the couscous salad in bowls.
2. Top with fried halloumi slices.
3. Garnish with the remaining toasted almonds and extra cranberries if desired.
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✅ Tips:
You can add cucumber, cherry tomatoes, or arugula for freshness.
For a vegan version, substitute halloumi with pan-fried tofu or grilled vegetables.