Name: Chargrilled Vegetable And Haloumi Pearl Couscous Salad Recipe
Total time: 35 min
Yield: 6
Cuisine: Moroccan

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Packed with grilled zucchini, cauliflower and haloumi, this hearty pearl couscous salad is ready in just 35 minutes. 

How to make Chargrilled Vegetable And Haloumi Pearl Couscous Salad Recipe

Tracy Rutherford

Crawler

Moroccan

<p>Packed with grilled zucchini, cauliflower and haloumi, this hearty pearl couscous salad is ready in just 35 minutes. </p>

Garlic cloves,  smashed

Long fresh red chilli,  sliced

Extra virgin olive oil

Fresh lemon juice

Honey

Pearl Couscous

Zucchini,  thinly sliced lengthways

Cauliflower,  florets sliced

Fresh mint,  leaves picked

Haloumi,  cut into 1cm thick slices

Lemon,  cut into wedges

Combine the garlic, chilli, olive oil, lemon juice and honey in a screw-top jar. Season with salt. Seal and shake to combine. Set aside to develop the flavours. 

step 1

Cook the couscous in a large saucepan of boiling water for 7 minutes or until just tender. Drain and rinse under cold running water. Drain well and set aside. 

step 2

Meanwhile, preheat a barbecue grill or chargrill pan on medium-high. Spray the zucchini and cauliflower lightly with oil and cook for 1-2 minutes each side or until tender and lightly charred. Set aside to cool slightly. 

step 3

Combine the couscous, zucchini, cauliflower and mint in a large bowl. Remove the garlic cloves from the dressing and discard. Drizzle the dressing over the couscous mixture. Fold to combine. Spray the haloumi slices with oil and cook on the grill for 1 minute each side or until lightly charred. Add to the couscous mixture. Cook the lemon wedges for 1-2 minutes or until caramelised. Sprinkle the salad with sumac and serve with the lemon wedges. 

step 4

Taste