Ingredients
Salad
- 150 g Giant wholewheat couscous
- 100 g Edamame (Frozen)
- 70 g Cherry tomatoes (5 - 6 in number)
- 50 g Baby radish (5 - 6 in number)
- 60 g Red onion
- 20 g Parsley
- 10 g Mint leaves
- 1 tsp Olive oil
- 200 ml Water
- 1/4 tsp Salt
Halloumi
- 200 g Halloumi
- 1 tsp Za'atar
- 2 tbsp Olive oil (divided)
- 4-5 g Garlic (1 clove)
Dressing
- 2 tbsp Pomegranate molasses
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Prepare the vegetables: Wash and pat dry the cherry tomatoes, baby radish, parsley, and mint leaves carefully to remove any dirt. Defrost the frozen edamame in cold water and set aside once thawed.
- Chop the vegetables: Cut the cherry tomatoes in half, slice the radish thinly, roughly chop the parsley along with its stems, and peel and slice the red onions into thin pieces for balanced flavors and texture.
- Cook couscous: In a saucepan, heat 1 teaspoon of olive oil over medium heat. Add the wholewheat couscous and fry gently for 1-2 minutes to release its nutty flavor. Pour in 200 ml water, stir well to prevent sticking, add 1/4 teaspoon salt, cover, and cook on low heat for 10-15 minutes until water is absorbed and couscous is tender.
- Cool couscous: Once cooked, transfer the couscous immediately onto a baking tray or sheet pan and spread it out evenly to cool quickly and avoid clumping.
- Prepare halloumi: Cut the halloumi lengthwise into approximately 1 cm thick slices, then further cut into small squares for even cooking and better bite-sized pieces.
- Marinate halloumi: In a bowl, combine 1 tablespoon olive oil, za'atar, and minced or finely chopped garlic. Coat the halloumi pieces thoroughly with this marinade and set aside to absorb the flavors.
- Fry halloumi: Heat 1 tablespoon of olive oil in a hot frying pan. Fry the marinated halloumi pieces until golden brown on both sides, approximately 2-3 minutes per side, to develop a crispy exterior and soft interior. Remove from pan and set aside.
- Make dressing: In a small bowl, whisk together 2 tablespoons pomegranate molasses, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined for a tangy and balanced dressing.
- Assemble salad: In a large bowl, combine the cooled couscous, halved cherry tomatoes, sliced radish, sliced red onions, and thawed edamame. Pour the dressing over the salad and mix gently to coat all ingredients evenly.
- Add fresh herbs: Add the chopped parsley and tear the mint leaves into small pieces, then fold them into the salad to infuse fresh, aromatic notes throughout.
- Serve: Transfer the salad onto a serving plate and arrange the fried halloumi pieces on top. Serve immediately to enjoy the contrast of textures and vibrant flavors.
Notes
- For the best flavor, use fresh za’atar spice blend.
- If halloumi is not available, a firm cheese like paneer can be substituted but will have a different texture and flavor.
- To make this dish vegan, replace halloumi with grilled tofu and omit the cheese frying step.
- Ensure couscous cools quickly to maintain a light, fluffy texture and prevent clumping.
- Adjust the amount of pomegranate molasses in the dressing based on your preferred sweetness and tanginess level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
