This colourful combination of salad ingredients, served with hot couscous and halloumi cheese is great for a light lunch or supper any time of the year. I love halloumi for its unique texture. It's ideal for cooking as it keeps its shape brilliantly even when hot. If you can't find halloumi, mozzarella is a good alternative although its texture is quite different. For a smart presentation place the couscous in a large ring cutter, then layer with the cheese, tomato and olive mixture and finally the herbs. Remove the ring just before serving.
Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients
250g couscous
2 tbsp vegetable stock powder
2 tbsp olive oil
2 red onions, peeled and finely sliced
250g packet halloumi cheese, drained and thinly sliced
3 cloves garlic, finely chopped
300g baby plum or cherry tomatoes, halved
85g black and green olives, pitted
15g each fresh parsley and basil
2 tbsp capers
Salt and freshly ground black pepper
Garnish
Lemon wedges
Sprigs of basil and parsley
Method
● Put the couscous and stock powder in a bowl. Pour over boiling water as per the packet's instructions, cover with cling film and leave to stand for 5 minutes.
● Heat a tbsp of the oil in a pan. Sauté the onions for 2- 3 minutes or until softened. Remove and in the same pan, fry the halloumi for 3 minutes. Set aside.
● Add the chopped garlic, tomatoes and olives and sauté for a further 2 minutes.
● Finely chop the herbs and stir into the couscous. Add the capers and tomato mixture.
● Season well with salt and freshly ground black pepper.
● Garnish with sprigs of basil and parsley and lemon wedges.
jewishcookery.com
