MOROCCAN STYLE COUSCOUS SALAD WITH GRILLED HALLOUMI
Servings: 4
Ingredients
1 tbsp (15ml) NOMU Vegetable STOCK stirred into 2 cups boiling water
NOMU Sea Salt, to taste
2 cups couscous
4 tbsp NOMU Extra Virgin Olive Oil
3 tbsp pine nuts
2 tbsp Egyptian dukkah
4 tbsp sugar
3 tbsp sultanas
¼ cup (4 tbsp) red wine vinegar
¼ cup raw pistachio nuts
¼ cup pomegranate seeds
1 tbsp chopped coriander
300g vegetarian-friendly halloumi cheese
Directions
Place the prepared Vegetable STOCK in a pot with Salt to taste 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 Olive Oil in a frying pan and gently sauté the pine nuts until nicely toasted. Add the Egyptian Dukkah, sugar, sultanas and red wine vinegar. Gently 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 to taste. Lastly, stir in the coriander.
Cut the halloumi into ½cm 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.
Ingredients
1 tbsp (15ml) NOMU Vegetable STOCK stirred into 2 cups boiling water
NOMU Sea Salt, to taste
2 cups couscous
4 tbsp NOMU Extra Virgin Olive Oil
3 tbsp pine nuts
2 tbsp Egyptian dukkah
4 tbsp sugar
3 tbsp sultanas
¼ cup (4 tbsp) red wine vinegar
¼ cup raw pistachio nuts
¼ cup pomegranate seeds
1 tbsp chopped coriander
300g vegetarian-friendly halloumi cheese
Directions
Place the prepared Vegetable STOCK in a pot with Salt to taste 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 Olive Oil in a frying pan and gently sauté the pine nuts until nicely toasted. Add the Egyptian Dukkah, sugar, sultanas and red wine vinegar. Gently 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 to taste. Lastly, stir in the coriander.
Cut the halloumi into ½cm 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.
Ingredients
1 tbsp (15ml) NOMU Vegetable STOCK stirred into 2 cups boiling water
NOMU Sea Salt, to taste
2 cups couscous
4 tbsp NOMU Extra Virgin Olive Oil
3 tbsp pine nuts
2 tbsp Egyptian dukkah
4 tbsp sugar
3 tbsp sultanas
¼ cup (4 tbsp) red wine vinegar
¼ cup raw pistachio nuts
¼ cup pomegranate seeds
1 tbsp chopped coriander
300g vegetarian-friendly halloumi cheese
Directions
Place the prepared Vegetable STOCK in a pot with Salt to taste 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 Olive Oil in a frying pan and gently sauté the pine nuts until nicely toasted. Add the Egyptian Dukkah, sugar, sultanas and red wine vinegar. Gently 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 to taste. Lastly, stir in the coriander.
Cut the halloumi into ½cm 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.
Ingredients
1 tbsp (15ml) NOMU Vegetable STOCK stirred into 2 cups boiling water
NOMU Sea Salt, to taste
2 cups couscous
4 tbsp NOMU Extra Virgin Olive Oil
3 tbsp pine nuts
2 tbsp Egyptian dukkah
4 tbsp sugar
3 tbsp sultanas
¼ cup (4 tbsp) red wine vinegar
¼ cup raw pistachio nuts
¼ cup pomegranate seeds
1 tbsp chopped coriander
300g vegetarian-friendly halloumi cheese
Directions
Place the prepared Vegetable STOCK in a pot with Salt to taste 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 Olive Oil in a frying pan and gently sauté the pine nuts until nicely toasted. Add the Egyptian Dukkah, sugar, sultanas and red wine vinegar. Gently 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 to taste. Lastly, stir in the coriander.
Cut the halloumi into ½cm 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.
