Cous cous salad recipe with halloumi, zucchini and almonds
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Bring the water and stock cube to a boil in a medium saucepan. Stir in the pearl couscous, reduce the heat to a gentle simmer, cover and cook for 10 minutes until the couscous is cooked through but still firm and the liquid is absorbed. Remove from heat and set aside.
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Meanwhile, combine the olive oil and rice malt syrup in a small bowl. Add the halloumi and toss to coat. Heat a small frying pan over medium-high heat. Add the halloumi, reserving the remaining marinade in the bowl, and cook for 2-3 minutes on each side until dark golden brown. Pour the reserved marinade over the halloumi, cook for 30 seconds until caramelized and immediately remove from the heat.
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To make the lemon mustard sauceWhisk olive oil, lemon juice, Dijon mustard, sea salt, and ground black pepper in a small bowl until emulsified. Set aside.
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Grate the zucchini and squeeze out excess water by hand, or wrap it in a clean tea towel and squeeze out as much of the juice as possible.
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Place the couscous in a medium bowl and fluff it lightly with a fork. Add zucchini, tomatoes, parsley, mint and almonds. Drizzle the lemon-mustard dressing over the salad and gently toss until everything is combined. Transfer the salad to a serving plate or individual bowls, top with warm golden halloumi and serve immediately with lemon slices.
