Halloumi, Apricot, and Couscous Salad
with smoky paprika dressing
Sweet, smoky, and salty flavors combine in this easy summer salad. If couscous was made ahead, you'll just need one pan to cook a few warm elements.
Smarts: The time it takes to sear the halloumi will depend on how much moisture it releases during cooking, so be patient with that step. It will be best with a nice golden-brown sear on all sides.
Ingredients
- Stock, any type - 1 cup (sub water)
- Salt - 1/4 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
- Green beans - 10 oz , trimmed and chopped
- Apricots - 2 , sliced
- Cheese, Halloumi - 8 oz , 1/2" / 1.3 cm cubes
- Walnuts, halves or pieces - 1/2 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Salad greens, any type - 8 oz (we used a spring mix but crisp lettuce like butterhead would also be good)
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Paprika, smoked - 1/2 tsp
- Yogurt, plain or Greek - 1 Tbsp
- Oil, cooking - 4 Tbsp
Prep
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Make couscous - (Skip if made ahead for Monday.) Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
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Make dressing - Whisk together mustard, honey, paprika, and yogurt. Add oil (portion for dressing) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Green beans / Apricots / Halloumi - Prep as directed and store separately. (Note: Halloumi is usually stored in salt water, so rinse and pat it dry to prevent it from being overly salty.) (Can be done up to 5 days ahead)
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Make
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Heat a skillet over medium-high heat. If you’d like the walnuts toasted (you can also serve them raw), add them to the dry skillet and toast, stirring constantly, for ~4 minutes. Set walnuts aside and return pan to heat.
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To heated pan, add first part of oil (portion for salad). Add green beans with a pinch of salt. Saute until green beans are bright green and tender, ~5 minutes. (Note: If the green beans are cooking slowly, add a splash of water and cover the pan to steam the beans.) Set green beans aside and return pan to heat.
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To heated pan, add second part of oil (portion for salad) and then halloumi cubes. Sear halloumi on all sides until golden brown. If the halloumi is dry, this should take 6 to 7 minutes. If the halloumi releases moisture while cooking, the cheese will start searing once the moisture steams off, so it may take 8 to 10 minutes.
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Combine salad greens, couscous, green beans, apricots, and walnuts in a large mixing bowl. Toss ingredients together, adding vinaigrette a little at a time until the salad is dressed to your liking. Top with halloumi. Enjoy!
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