Grilled halloumi cheese is absolutely amazing. It’s perfectly salty and crispy and pairs well with a fresh salad, like this couscous salad. Grilled halloumi is best when eaten immediately after frying while It’s a little soft and warm. When it cools, it becomes firmer and squeaky, which definitely isn’t a bad thing, but when its soft and warm… perfection. This Mediterranean-style salad is so fresh, flavorful and filling.

Grilled Halloumi with Pearl Couscous, Cherry Tomatoes, Cucumber & Capers

Ingredients

• 1 1/2 cups tricolor pearl couscous

• 2 1/4 cups vegetable broth 

• 1 package halloumi cheese

• 11 oz cherry tomatoes, halved

• 1 cucumber, chopped

• 1/4 cup sun-dried tomatoes, chopped 

• 1/3 cup capers

• 1/3 cup fresh parsley, chopped

• 1 tsp fresh dill, chopped

• 1/4 cup fresh basil, chopped

• 3 tbsp red wine vinegar

• 3 tbsp balsamic vinegar 

• 3 tbsp lemon juice

• 3 tbsp cup olive oil 

• 1 tsp maple syrup 

• 1 tsp salt

• 1 tsp pepper 

Directions

1. In a medium pot over high heat, add the pearl couscous and vegetable broth. Bring to a boil, reduce heat to low, cover, and let simmer for 10 minutes. Remove from heat, fluff with a fork and let cool completely. 

2. In a large bowl, combine the cherry tomatoes, cucumber, sun-dried tomatoes, capers, parsley, dill, basil, red wine vinegar, balsamic vinegar, lemon juice, olive oil, maple syrup, salt and pepper. 

3. Once the couscous is done, add to the bowl with the tomatoes, cucumbers etc… Mix so the dressing coats the couscous. Set aside.

4. Slice the halloumi into 1/2 inch slices. Add a little bit of olive oil to a pan over medium heat. Add the halloumi slices and grill for about three minutes on each side, until golden brown.

5. Serve immediately over the couscous mixture. (The halloumi is best when eaten right away!)