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Candied Walnut and Halloumi Pearl Couscous Salad

  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Diabetic


Units Scale
  • 1 1/2 cup (250g) pearl couscous, cooked per pack instructions
  • 250 g halloumi, chopped into bite sized pieces
  • 1 cup walnuts, chopped
  • 2 tbsp maple syrup
  • 1/2 cup pomegranate seeds
  • 1/2 cup spring onion, thinly sliced
  • 2 cucumber, roughly chopped
  • 1/2 cup extra virgin olive oil
  • 2 lemons, juiced
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Grill halloumi in a pan over medium-heat with a light drizzle of extra virgin olive oil for 2-3 minutes on each side until golden brown. Transfer into a bowl and allow to cool.
  2. In the same pan, toast walnuts over medium heat for about 2-3 minutes, stirring frequently. Add 1 Tbsp maple syrup, and stir for another 2-3 minutes until coated. Remove from the pan and let them cool.
  3. Make a dressing by mixing olive oil, lemon juice, 1 Tbsp maple syrup, salt and black pepper together.
  4. In a large mixing bowl, combine cooked couscous, cucumber, spring onions, pomegranate seeds, and grilled halloumi.
  5. Drizzle the prepared dressing over the salad, toss gently to combine. Top with the candied walnuts just before serving.
  • Prep Time: 5
  • Cook Time: 10

Keywords: Diabetic

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