John Myers
Ingredients for 4 servings:
- 350 g couscous
- 525 ml boiling water
- 4 carrots
- 3 beetroots, cooked
- 1 cucumber(s)
- 250 g cheese (halloumi)
- some flour
- some chili sauce, sweet
- some sesame
- 4 tbsp olive oil
- 3 tbsp vinegar
- 1 tsp sugar
- 1 tsp oregano, dried
- salt and pepper
- olive oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Place the couscous in a bowl with boiling water and a good pinch of salt, cover with a plate, and let it swell for 10 minutes. Arrange the swollen couscous on a serving platter. Heat a non-stick frying pan over high heat. Cut the halloumi into bite-sized pieces and pat dry with kitchen paper, then coat in a little flour. Add a splash of olive oil to the hot pan and fry the halloumi pieces over medium to high heat until browned, turning occasionally. When the halloumi is nicely browned on all sides, add about 1 tablespoon of sweet chili sauce and about 1 tablespoon of sesame seeds to the halloumi in the pan, toss briefly, and let caramelize. Keep an eye on the pan, as both the sweet chili sauce and the sesame seeds burn quickly. Peel the carrots and coarsely grate them. Wash the cucumber thoroughly and also coarsely grate them. Finally, grate the beetroot (optionally with gloves). Arrange the three vegetables individually and decoratively on the couscous to create a rainbow effect. Make a salad dressing from olive oil, vinegar, salt, pepper, sugar, and oregano and drizzle it over the couscous and vegetable mix. Add the halloumi to the couscous on a serving platter and serve. At the table, stir the couscous to ensure the couscous and vegetables are evenly distributed. This couscous salad without halloumi is perfect to take to work, school, or university. It tastes especially good with 1 tablespoon of toasted sesame seeds. This isn’t necessary if you’re eating it with halloumi, as the halloumi is already coated in sesame seeds.
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