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Candied Walnut and Halloumi Pearl Couscous Salad
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Diabetic
Ingredients
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- 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
Instructions
- 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.
- 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.
- Make a dressing by mixing olive oil, lemon juice, 1 Tbsp maple syrup, salt and black pepper together.
- In a large mixing bowl, combine cooked couscous, cucumber, spring onions, pomegranate seeds, and grilled halloumi.
- 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
