Welcome to the second edition of Dany’s Dish, where we continue our journey of exploring delicious and nutritious plant-based recipes. This month, Dany brings us a vibrant salad that pairs crispy halloumi with fluffy couscous, showcasing how simple ingredients can come together to create something special.
This dish is all about balance—combining protein-rich halloumi, wholesome grains, and fresh vegetables to deliver a nutritious energy boost that’s as satisfying as it is flavorful. Whether you’re looking for a quick lunch or a light dinner, this salad proves that healthy eating doesn’t have to be boring or time-consuming.
The salad is colorful, packed with vitamins, and incredibly easy to prepare, making it perfect for busy days when you still want something nourishing and delicious. The crispy halloumi adds a delightful texture, while the couscous provides a hearty base to tie everything together.
Ready to take your meals to the next level? Check out Dany’s full recipe and step-by-step guide for this effortless, flavorful salad.
Ingredients for the salad
• 250 grams halloumi
• 200 grams pearl couscous
• 1 red onion
• Half a cucumber
• Small broccoli
• 1 Tomato
• 1 Bell pepper
Ingredients for the dressing
• 1 tablespoon sriracha sauce
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1 teaspoon of light soy sauce
• Salt and pepper to taste
Instructions
- Cook the pearl couscous:
- Start by cooking the pearl couscous according to the package instructions.
- Once cooked, drain any excess water and set it aside to cool slightly.
Fry the halloumi:
- While the couscous is cooking, slice the halloumi into even slices.
- Heat a non-stick pan over medium heat and fry the halloumi until both sides are golden brown and crispy.
- Optional: Drizzle with honey or chili oil for an extra layer of flavor.
Chop and sautee the broccoli:
- Finely chop the broccoli and heat a little oil in a pan over medium heat.
- Sauté the broccoli for about 4-5 minutes, until it softens slightly but still retains a bit of crunch.
Chop the remaining veggies:
- Finely chop the red onion, cucumber, tomato, and bell pepper.
- Add the uncooked vegetables to a large mixing bowl.
Make the dressing
- In a small bowl, mix together the sriracha, garlic powder, onion powder, soy sauce, salt, and pepper. Stir well.
Combine the ingredients
- Add the sautéed broccoli and cooked couscous to the bowl together with the uncooked vegetables.
- Pour the seasoning over the mixture and toss everything together until well combined and evenly coated.
Top it off with Halloumi
- Finally, top the salad with the crispy halloumi slices.
Enjoy!
Enjoy your vibrant and flavorful halloumi and couscous salad – buen appetito!
