Ingredients
Salad
- 200 g couscous
- 1 cucumber, diced
- 250 g halloumi, sliced
- Fresh herbs, optional for garnish
For Pan-Frying
- 2 tbsp olive oil (for frying)
Vinaigrette
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Couscous: Cook the couscous according to the package instructions. Once cooked, fluff it gently with a fork to separate the grains and set aside to cool.
- Pan-Fry the Halloumi: Heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side until they develop a golden brown, crispy exterior. Remove the halloumi from the pan and place it on paper towels to drain any excess oil.
- Prepare the Vinaigrette: In a small bowl, whisk together the fresh orange juice, olive oil, honey, white wine vinegar, Dijon mustard, salt, and pepper until the dressing is well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the cooled couscous with the diced cucumber. Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
- Add Halloumi and Garnish: Arrange the pan-fried halloumi slices on top of the salad. If desired, garnish with fresh herbs to add an aromatic finish before serving.
Notes
- For a more filling meal, add some grilled chicken or chickpeas.
- You can substitute couscous with quinoa for a gluten-free option.
- Use fresh herbs like mint or parsley to enhance freshness.
- Serve the salad immediately to enjoy the halloumi crispy texture.
- Adjust the honey amount in the vinaigrette to suit your preferred sweetness level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
