Description
A little sweet, a little spicy, salty, crunchy, fresh, and completely delicious!
Ingredients
Scale
- 3/4 cup pearl couscous (140 g)
- 1 (15-ounce) can butter beans, drained and rinsed
- 1 1/2 cups cherry tomatoes, halved (250 g)
- 1/2 medium cucumber, deseeded and diced
- 1 medium red bell pepper, diced
- 1/2 small red onion, finely diced
- 1/2 cup Kalamata olives, halved (60 g)
- 1/4 cup chopped fresh parsley, less or more to taste
- 8 ounces halloumi, cut into cubes (225 g)
- 1/4 cup chopped pistachios or walnuts (30–40 g)
- 1–2 teaspoons olive oil, for cooking the halloumi
- 1 teaspoon honey
- 1/4–1/2 teaspoon chili flakes, or to taste
Dressing
- 1/4 cup extra virgin olive oil (4 tablespoons)
- 1 tablespoon red wine vinegar or apple cider vinegar
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Cook the pearl couscous according to the package directions. Allow to cool.
- Heat a drizzle of olive oil in a pan over medium-high heat. Add the cubed halloumi and cook until golden on all sides.
- Drizzle the halloumi with honey and sprinkle with chili flakes. Toss gently for another minute.
- In a large bowl, combine the cooled couscous, butter beans, tomatoes, cucumber, red pepper, red onion, Kalamata olives, and parsley.
- Whisk together all of the dressing ingredients.
- Pour the dressing over the salad and toss gently to combine.
- Top with the warm honey-chili halloumi and toasted pistachios or walnuts.
- Serve and enjoy!