Couscous Salad with Halloumi

This recipe is adapted from BBC’s Good Food magazine, which is quite nice. Sadly, a year’s subscription in the US currently costs £55.35 - a little more than $100.00. Sticker shock!

This was my second experience with Halloumi and my first experience with harissa paste. I liked this recipe a lot. I especially liked the yogurt dressing. I would recommend doubling the dressing just incase you like it as much as I did and want to smother the couscous with it.

Couscous Salad with Halloumi

2 cups couscous
2 cups water or vegetable stock
1 package Halloumi cheese
6 ounces plain yogurt
1-2 teaspoons harissa paste
1 can chickpeas, rinsed and drained
2 roasted red peppers, fresh or from a jar
4 artichoke hearts, sliced
fresh greens to garnish

• Poor boiling water or vegetable stock over couscous. Cover and let stand for 10 minutes until all the stock has been absorbed.
• Cut Halloumi into ½-inch slices and grill or fry for 2-3 minutes on each side.
• Combine yogurt and harissa paste in a small bowl to make dressing.
• To assemble the salad, fluff couscous with a fork. Mix chickpeas, peppers, and artichoke hearts into couscous. Top with Halloumi slices and greens. Drizzle yougurt dressing over salad and serve.

Don’t have harissa paste? Make your own.

Don’t like spicy food? Substitute mint or some other herbs and spices for harissa paste.

Halloumi stuck to grill or pan? Make sure cooking surface is very hot before cooking. The cheese will release itself when it’s ready.