Ingredients:

  • 1 ½ cups (285g) couscous
  • 1 ½ cups (355ml) vegetable broth (or boiling water)
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ½ cup (25g) fresh parsley, chopped
  • ¼ cup (15g) fresh mint, chopped
  • 8 ounces (225g) halloumi cheese, sliced into ½-inch thick pieces
  • 1 tablespoon (15ml) olive oil
  • ¼ cup (60ml) olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey or maple syrup
  • ¼ teaspoon (1g) salt
  • ¼ teaspoon (1g) black pepper
  • 2 tablespoons (10g) chopped fresh oregano
  • 2 tablespoons (10g) chopped fresh basil

Instructions:

  1. In a medium saucepan, bring vegetable broth, olive oil, salt, and pepper to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
  2. While the couscous is resting, dice the bell peppers, cucumber, and halve the cherry tomatoes. Thinly slice the red onion and halve the olives. Chop the parsley and mint.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, pepper, oregano, and basil.
  4. Brush halloumi slices with olive oil. Grill over medium-high heat for 2-3 minutes per side, or until golden brown and slightly softened.
  5. In a large bowl, combine the cooked couscous, diced vegetables, olives, parsley, and mint. Pour the lemon-herb dressing over the salad and toss gently to combine.
  6. Top the couscous salad with the grilled halloumi slices and serve immediately or chilled.