MOROCCAN STYLE COUSCOUS SALAD WITH GRILLED HALLOUMI

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Servings: 4

Ingredients

15ml NOMU Vegetable Stock stirred into 2 cups boiling water
Pinch of NOMU Sea Salt
2 cups couscous
4 tbsp NOMU Extra Virgin Olive Oil
3 tbsp pine nuts
2 tbsp NOMU Egyptian Dukkah
4 tbsp sugar
3 tbsp sultanas/crimson raisins
4 tbsp red wine vinegar
¼ cup raw pistachio nuts
¼ cup pomegranate seeds
1 tbsp chopped coriander
300g Halloumi cheese

 

Directions

Place the prepared NOMU Vegetable Stock and NOMU Sea Salt in a pot and add the couscous. Cover and leave for 5 minutes or until all the water has been absorbed and the couscous is tender.

Heat 2 tablespoons of the NOMU Extra Virgin Olive Oil in a frying pan and gently sauté the pine nuts until nicely roasted. Add the NOMU Egyptian Dukkah, sugar, sultanas, and red wine vinegar.

Reduce the dressing until it becomes syrupy. Loosen the couscous using a fork and season to taste. Add the pistachio nuts, the remaining 2 tablespoons of Olive Oil, pomegranate seeds and the dressing to the couscous and season accordingly. Add the coriander and set it aside.

Meanwhile cut the Halloumi into ½ cm slices and grill on a hot griddle pan for 2 minutes on each side or until nicely charred. Add to the couscous salad and serve.

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