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- Finished in: 40
Yield: 6
Ingredients
- 3 tbsp olive oil
- 1 1/2 cups Israeli couscous
- 1 1/2 capsicum, diced
- 1 red onion, diced
- 1 carrot, diced
- 1/2 telegraph cucumber, diced
- 100g cherry tomatoes, halved
- 1/2 cup almonds, toasted and roughly chopped
- 200g halloumi, grated
- 75g basil pesto
Method
Heat a film of oil in a large pot over a medium heat. Add the cous cous and cook, stirring regularly until toasted and golden brown. Add water or stock according to packet instructions and cook until tender. Drain well.
Combine the capsicum, red onion, carrot, cucumber, cherry tomatoes and almonds in a large salad bowl.
Heat good splash of oil in a frying pan over medium -high heat, once the oil is hot then cook the halloumi in batches until golden and crisp. Transfer to a paper towel to drain.
Add the couscous and halloumi to the salad along with the pesto. Toss to combine.
Serve in shallow bowls.
