Warm and creamy halloumi with soft and chewy giant couscous, green beans and crunchy flaked almonds with a garlicky yogurt dressing.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- Sea or kosher salt - to add to the pan when you cook the green beans and halloumi
- 200g (or 7oz) green beans - chopped in half horizontally
- 250g (or 9oz or 1 cup + 2/3 cup) - dry uncooked giant couscous or 4 portions of pre-cooked giant couscous
- 4 tbsp flaked almonds
- 1/2 tbsp olive oil for frying the halloumi + extra if needed
- 250g (or 9oz) halloumi - cut into slices (5mm or 1/4 inch)
- Lemon zest from half a lemon
- 2 garlic cloves - peeled or 1/2 tsp garlic powder
- 250g (or 1 cup) yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp sea or kosher salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
- Bring a generously salted saucepan of water to boil and simmer the beans for a few minutes until tender.
- Remove the beans from the pan and set aside. If you wish to use the same water to cook the pearl couscous, remove the beans with tongs, otherwise drain them with a colander.
- Cook the giant/Israeli couscous according to packet instructions either in the water used to boil the beans or fresh water if you prefer. This will normally involve simmering them for approx. 10 minutes. Strain the giant couscous with a sieve when it's ready, place into a large bowl and set aside. (note 1)
- Place a frying pan on a medium to high heat and toast the flaked almonds for a few minutes. Remove them from the heat when they start to brown and set aside.
- Put the garlic cloves in a covered bowl and microwave for 15-20 seconds until warm. This neutralises their strong and slightly bitter flavour.
- Crush the garlic cloves when they are done using a garlic press or cut the garlic cloves into very small pieces with a sharp knife.
- Place the garlic cloves in a bowl, add the remaining dressing ingredients and mix until incorporated and set aside.
- Place a medium frying pan on a medium to high heat and add the olive oil. Add the halloumi when the oil is hot and fry the halloumi for a couple of minutes on each side until golden. You may need to do this in two batches, add more oil if needed.
- Assemble the salad. Toss the cooked pearl couscous with the green beans and lemon zest. Serve it on plates or in bowls topped with the toasted flaked almonds and cooked halloumi pieces. Serve the garlicky yogurt dressing on the side or add it straight onto the salad and toss to incorporate.
- Giant couscous is cooked when it is soft and chewy but still a little al dente. If in doubt taste a little to see.
- Category: Main
- Cuisine: Western
- Serving Size: 1
- Calories: 686
- Sugar: 7g
- Sodium: 965.3mg
- Fat: 37.5g
- Saturated Fat: 16.7g
- Unsaturated Fat: 13.2g
- Trans Fat: 0g
- Carbohydrates: 56.3g
- Fiber: 4.9g
- Protein: 32.3g
- Cholesterol: 63.7mg
Keywords: couscous halloumi salad