Couscous is a wonderful base for a salad, so when it comes to clearing out the fridge team it with what you find: tomatoes, celery, olives, herbs . . . To make it more substantial add fried halloumi, sliced steak or chicken breast. To dress it up for guests add some chopped artichokes and green olives. Don’t forget a squeeze of fresh lime.
Ingredients
2 cups | Israeli couscous (Main) |
4 | Tomatoes, chopped (Main) |
2 sticks | Celery, sliced thinly |
½ | Red onions, sliced |
½ cup | Black olive |
1 cup | Basil leaves |
¼ cup | Chopped dill |
200 g | Haloumi cheese, sliced (Main) |
For the dressing
¼ cup | Olive oil |
2 Tbsp | Red wine vinegar |
1 tsp | Dijon mustard |
2 tsp | Honey |
1 | Garlic clove, crushed |
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Directions
- Cook the couscous as per packet instructions, then cool.
- To make the dressing in a jar combine the oil, vinegar, mustard, honey and garlic.
- In a large bowl combine the couscous, tomatoes, celery, onion, olives, basil and dill.
- Heat a frying pan to a high heat. Cook the halloumi for 30 seconds each side until golden.
- Toss the haloumi through the salad along with the dressing. Serve in a decorative bowl.
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