Jeweled Israeli Couscous & Halloumi Salad
Berkeley BowlJeweled Israeli Couscous & Halloumi Salad
Ingredients
For the Israeli Couscous
- 1 1/2 cups Israeli couscous
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Roasted Vegetables
- 1 pint cherry tomatoes, halved (look for heirloom varieties for color!)
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, cored and chopped into 1/2-inch pieces
- 1 zucchini, chopped into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Halloumi
- 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil, extra virgin
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 1/2 cup pomegranate arils, from the bulk section, or fresh
- 1/4 cup toasted pine nuts, from the bulk section
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the roasted vegetables: On the lined baking sheet, combine the halved cherry tomatoes, sliced red onion, chopped bell pepper, and chopped zucchini. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat. Roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized. Set aside to cool slightly.
⏱️ 20 min•🌡️ 400
- 3
While the vegetables roast, cook the Israeli couscous: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast for 2-3 minutes, stirring constantly, until lightly golden and fragrant. This step adds a wonderful nutty depth. Carefully pour in the vegetable broth and add 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
⏱️ 20 min
- 4
Prepare the halloumi: While the couscous cools, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the halloumi slices in a single layer (you may need to do this in batches). Cook for 2-3 minutes per side, until golden brown and slightly crispy. Transfer to a plate lined with paper towels to drain any excess oil. Once cool enough to handle, cut the halloumi into bite-sized cubes.
⏱️ 8 min
- 5
Make the lemon-herb dressing: In a small bowl, whisk together the fresh lemon juice, 1/4 cup extra virgin olive oil, chopped fresh parsley, chopped fresh mint, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min
- 6
Assemble the salad: Add the roasted vegetables and cubed halloumi to the bowl with the cooled Israeli couscous. Pour the lemon-herb dressing over the salad. Gently toss to combine, ensuring all ingredients are well coated. Allow the salad to sit for at least 15 minutes for the flavors to meld, or chill for longer if preferred.
⏱️ 5 min
- 7
Before serving, stir in the pomegranate arils and toasted pine nuts. Garnish with additional chopped fresh dill. This salad is fantastic served warm, at room temperature, or chilled. Enjoy the vibrant colors and textures!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Berkeley BowlJeweled Israeli Couscous & Halloumi Salad
Ingredients
For the Israeli Couscous
- 1 1/2 cups Israeli couscous
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Roasted Vegetables
- 1 pint cherry tomatoes, halved (look for heirloom varieties for color!)
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, cored and chopped into 1/2-inch pieces
- 1 zucchini, chopped into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Halloumi
- 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil, extra virgin
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 1/2 cup pomegranate arils, from the bulk section, or fresh
- 1/4 cup toasted pine nuts, from the bulk section
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the roasted vegetables: On the lined baking sheet, combine the halved cherry tomatoes, sliced red onion, chopped bell pepper, and chopped zucchini. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat. Roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized. Set aside to cool slightly.
⏱️ 20 min•🌡️ 400 - 3
While the vegetables roast, cook the Israeli couscous: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast for 2-3 minutes, stirring constantly, until lightly golden and fragrant. This step adds a wonderful nutty depth. Carefully pour in the vegetable broth and add 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
⏱️ 20 min - 4
Prepare the halloumi: While the couscous cools, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the halloumi slices in a single layer (you may need to do this in batches). Cook for 2-3 minutes per side, until golden brown and slightly crispy. Transfer to a plate lined with paper towels to drain any excess oil. Once cool enough to handle, cut the halloumi into bite-sized cubes.
⏱️ 8 min - 5
Make the lemon-herb dressing: In a small bowl, whisk together the fresh lemon juice, 1/4 cup extra virgin olive oil, chopped fresh parsley, chopped fresh mint, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min - 6
Assemble the salad: Add the roasted vegetables and cubed halloumi to the bowl with the cooled Israeli couscous. Pour the lemon-herb dressing over the salad. Gently toss to combine, ensuring all ingredients are well coated. Allow the salad to sit for at least 15 minutes for the flavors to meld, or chill for longer if preferred.
⏱️ 5 min - 7
Before serving, stir in the pomegranate arils and toasted pine nuts. Garnish with additional chopped fresh dill. This salad is fantastic served warm, at room temperature, or chilled. Enjoy the vibrant colors and textures!
⏱️ 2 min