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halloumi and cous cous pomegranate salad recipe

5.0

(7)

www.wholefoodbellies.com
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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6

Cost: $7.19 /serving

Ingredients

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Instructions

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Step 1

Heat a tablespoon of oil in a saucepan. Add the couscous and toast for about 2 minutes. Add two cups of boiling water, reduce to a simmer, cover and cook for 10-12 minutes or until cooked through. When cooked, drain and rinse the couscous and place into a serving dish to cool.

Step 2

Slice the halloumi. Add a splash of oil to the saucepan and once hot cook for about 3 minutes on each side, until lightly golden, set aside. (For grilling instructions see the post above)

Step 3

Chop the pomegranate in half and remove the seeds by firmly hitting the outside with a wooden spoon or a spatula while holding the pomegranate over a bowl. Squeeze gently to help release the arils.

Step 4

Roughly chop the candied pecans and the mint.

Step 5

Combine the cous cous with the halloumi, pomegranate seeds, baby spinach, candied pecans and mint and toss gently.

Step 6

Mix together the lemon juice, olive oil and apple cider vinegar and drizzle over the salad to serve.

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