I’ve always loved couscous as far back as I can remember. When I was a student it was one of my main staples as it was cheap and easy to make.
During the week I often whip up a quick and easy lunch using my favourite ingredients and this salad would be something I’d do regularly. I also make it without the halloumi when we’re having barbecues and we eat it as a side salad with grilled merguez sausages or bring it on picnics.
Halloumi, Pomegranate and Mint Couscous Salad
Recipe (serves 2)
What you need:
1 pack of halloumi
25g pine nuts
2 tablespoons of roughly chopped fresh mint leaves
The grated zest of 1 lemon
1 tablespoon of lemon juice
2 tablespoons olive oil
salt and pepper to taste
Put a dry frying pan on medium heat and toast the pine nuts for a few minutes, tossing them regularly. Once nicely golden remove from the heat and let them cool.
Boil the water in a kettle.
Put the couscous in a big bowl and cover with the boiled water (the water should just about cover the couscous). Stir to moisten the couscous evenly. Cover with a plate and let the couscous absorb the water, this should take about 7 minutes.
Meanwhile cut the pomegranate in half and remove the seeds by spanking each half with a wooden spoon over a bowl.
Once the couscous has absorbed all the water, fluff it up with a fork.
Mix half of the pomegranate seeds in with the couscous as well as the pine nuts, the olive oil, the mint, grated zest of the lemon and lemon juice. Toss well and season to taste. Don’t salt to much as the halloumi is salty.
Cut slices of halloumi (about 4 per person) and sear them on a really hot grill pan, it should take 1-2min on each side to be lightly charred. Remove from the heat.
Divide the couscous mix between plates and top with slices of halloumi, garnish with mint leaves.