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🍽️ Summer Couscous Salad with Halloumi and Stone Fruits

630 kcal · 30 min · 4 servings

Ingredients

• 250 g Couscous
• 350 ml Vegetable broth
• 2 Apricots
• 2 Nectarines
• 3 Red plums
• 4 Stalks Mint
• 10 g Parsley (0.5 bunch)
• 1 Red onion
• 45 g Almond kernels (3 tbsp)
• 5 tbsp Olive oil
• 200 g Halloumi
• 2 tbsp Lemon juice
• 4 tbsp Orange juice
• Salt
• Pepper

Instructions

1. 1. Pour the couscous into a large bowl.
2. 2. Bring the vegetable broth to a boil in a pot.
3. 3. Pour the boiling broth directly over the couscous.
4. 4. Cover the bowl with a plate or lid.
5. 5. Let the couscous rest for about 10 minutes until the liquid is absorbed.
6. 6. Wash the apricots, nectarines, and plums under running water.
7. 7. Halve the fruits and remove the pits.
8. 8. Cut the fruits into small wedges or cubes.
9. 9. Wash the fresh herbs and shake off excess water.
10. 10. Pick the leaves off the stems.
11. 11. Set aside a few nice mint leaves for decoration.
12. 12. Finely chop the rest of the herbs together with the parsley.
13. 13. Peel the onion and dice it into fine cubes.
14. 14. Roughly chop the almonds with a knife.
15. 15. Cut the halloumi cheese into approx. 2 cm cubes.
16. 16. Heat one tablespoon of oil in a frying pan.
17. 17. Fry the halloumi cubes until golden brown over medium heat.
18. 18. Turn the cheese so that all sides become crispy.
19. 19. This takes about 5 minutes in total.
20. 20. Remove the cheese from the pan and set it aside.
21. 21. Mix the lemon juice and orange juice in a small bowl.
22. 22. Season the mixture with salt and black pepper.
23. 23. Stir in the remaining oil until a dressing forms.
24. 24. Fluff the soaked couscous with a fork.
25. 25. Pour the dressing over the couscous.
26. 26. Save half of the onion cubes for later.
27. 27. Mix the remaining part of the onions into the couscous.
28. 28. Save half of the chopped herbs for later.
29. 29. Mix the remaining part of the herbs with the couscous.
30. 30. Distribute the couscous salad onto plates or a large platter.
31. 31. Arrange the cut fruits nicely on top.
32. 32. Distribute the fried halloumi cubes over the salad.
33. 33. Sprinkle the saved onion cubes over it.
34. 34. Sprinkle the saved herbs over it.
35. 35. Sprinkle the salad with the chopped almonds.
36. 36. Decorate the salad with the reserved mint leaves.

Nutrition per serving

• kcal: 630
• Protein: 24 g · Fett/Fat: 32 g · Carbs: 60 g