Friday, March 11, 2011

A bright summer salad on a grey March day.

The weather in Vancouver is grey, windy and wet. I wanted a lunch that was summery, fresh and made with ingredients I had on hand.

Southwest Israeli Couscous Salad with Halloumi 

2 cups Israeli couscous
1 red pepper
1 large tomato, seeded and chopped
1 1/2 cups frozen corn, thawed (I love this brand, so tasty!)
2 green onions, finely chopped 
1/2 bunch of cilantro finely chopped
8 1/4" slices of halloumi*

• Boil Israeli couscous until cooked, drain, rinse and put in mixing bowl.
• Chop red pepper, drizzle with a little olive oil and roast on a sheet tray at 450° for about 15 minutes until cooked through but not too dark, turning once or twice.
• Add roasted peppers, tomatoes, corn, green onions and cilantro to couscous and mix.
• Heat a non-stick pan at a high heat and add the halloumi. Flip the slices as soon as they are golden, get both sides to a nice golden brown and remove from pan, let cool a little and then roughly chop. Add to couscous.

1/2 cup plain yogurt
zest and juice from one lemon and one lime
one grated garlic clove
1/4 tsp cumin
1/4 tsp chipotle chili powder
1/2 tsp dijon mustard
salt and pepper to taste
splash of olive oil

Whisk dressing together in small bowl, add to the couscous, toss everything together and enjoy!

Avocado and or cucumber would be great in this, but I wasn't about to go to the grocery store on a day like this! Would be tasty as a main with grilled chicken or fish, great on its own too! 

* It used to be hard to find halloumi in Vancouver but not anymore! Yek-o-Yek at Main and 14th carries it, as does the Halal shop up at Main and 27th (both these stores sell Israeli couscous  too). Even easier, President's Choice has their own Halloumi, so check out Superstore or No Frills.

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