Halloumi Couscous Salad with Harissa Olive Oil and Pineapple Balsamic
With grains, veggies, and protein, this salad is a perfectly-balanced lunch or light dinner! The sweet and spicy blend of Harissa Olive Oil and Golden Pineapple Balsamic brings bright, fresh flavour to this colourful bowl. Plus, it's easy to make ahead and add arugula before eating!
Halloumi Couscous Salad with Harissa Olive Oil and Pineapple Balsamic
Rated 5.0 stars by 1 users
Category
Salads
Servings
4-6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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¼ Cup Harissa Olive Oil
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1 ½ Cups large pearl couscous
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2 Garlic cloves, minced
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1 Tsp. Sea salt
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1 Can chickpeas
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1 ½ Cups boiling water
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¼ Cup Golden Pineapple Balsamic
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1 Cucumber, finely sliced
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1 Cup cherry tomatoes, halved
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½ Cup red onion, finely sliced
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1 200g Pack halloumi cheese, sliced
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2 Cups arugula
Directions
In a large nonstick skillet, add the Harissa Olive Oil and garlic. Warm over low heat for about 1 minute. Add chickpeas and cook, stirring frequently, until warmed through, about 3 minutes. Remove skillet from heat.
In a saucepan, add couscous and boiling water cover. Cover and bring to a simmer for 10 mins.
Pour the oil and chickpea mixture over the couscous in a mixing bowl. Add the Golden Pineapple Balsamic and mix. Add cucumber, tomatoes, and red onion. Toss again to combine.
Place halloumi slices on a hot grill pan and cook, flipping, until grill marks are on each side.
Arrange a handful of arugula in a bowl and top with the salad. Place halloumi over the salad before serving and enjoy!
This looks sooo good! Perfect quick summer dinner, can’t wait to try!
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