Couscous salad with grilled halloumi

Halloumi is a salty, semi-soft cheese (like feta!) that doesn’t melt when baked. Made from a combination of cow’s, goat’s and sheep’s milk, it is a semi-soft cheese, similar to feta with a stretchy texture.

If you are not familiar with the cheese from Cyprus, then this recipe for grilled halloumi is the best place to start cooking and enjoying it.

We love pairing it with roasted vegetables to contrast the rich and creamy cheese. The fluffy couscous dish is a complete vegetarian meal that you will enjoy as a main or side dish.

What is the best way to cook halloumi?
Halloumi has a unique ability to not dissolve at high temperatures. When fried or grilled, it develops a crispy outer shell and a warm, soft, slightly fluffy interior.

It only takes about 20 seconds per side to brown — you don’t even need to oil it beforehand.

What you will need:

• 1 cup couscous
• 300 g of asparagus cut into pieces
• 200 g sweet peas, cut in half
• 3 tsp. olive oil
• salt and pepper
• 300 g halloumi cheese, thinly sliced
• 1 tsp. grated lemon zest plus 2 tablespoons lemon juice
• 1 onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup parsley, chopped

How to make it:

Cook the couscous according to package directions. Drain, let cool and transfer to a large bowl.

Heat the grill to medium-high heat.

In a second bowl, toss the asparagus and peas with 1 teaspoon oil and 1/8 teaspoon salt and pepper.

Grill the vegetables until soft and lightly browned, 2 to 4 minutes.

Bake the halloumi until well browned, about 20 seconds per side and transfer to a plate. In a bowl, toss the vegetables with the couscous, lemon zest and juice, the remaining 2 teaspoons of oil and 1/4 teaspoon of salt and pepper. Add the onion, dill and parsley. Cut the halloumi into bite-size pieces and mix it into the salad.

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