Imported from TikTok

Summer Pearl Couscous Salad with Halloumi

Name: Summer Pearl Couscous Salad with Halloumi
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 280 g Pearl couscous; 2 Red onion; 1 Fennel; 1 Broccoli; 2.5 tbsp Za’atar (Source amount: 2-3 tbsp); 200 g Garden peas; 350 g Green asparagus; 1 Cucumber; 20 g Fresh dill (Source amount: 15-25 g); 40 g Fresh parsley; 30 g Toasted pine nuts (Source amount: 1-2 handfuls); 3.5 Spring onions (Source amount: 3-4 spring onions); 337.5 g Halloumi (Source amount: 225-450 g); 2 tbsp Olive oil (A generous drizzle, estimated amount for the dressing); 1 Organic lemon (Zest and juice); 1 Garlic (Clove); 1 tbsp Tahini

Recipe by Courgetti Confetti @courgetticonfetti · TikTok

Imported by Andries Jongsma on SeeMeCook

A fresh summer pearl couscous salad packed with broccoli, fennel, green asparagus, garden peas, and fresh herbs. The lemon-tahini dressing adds brightness, while crispy halloumi and toasted pine nuts provide savory flavor and texture.

6 servings40 minMediterranean

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Ingredients

280 g Pearl couscous
2 Red onion
1 Fennel
1 Broccoli
2.5 tbsp Za’atar (Source amount: 2-3 tbsp)
200 g Garden peas
350 g Green asparagus
1 Cucumber
20 g Fresh dill (Source amount: 15-25 g)
40 g Fresh parsley
30 g Toasted pine nuts (Source amount: 1-2 handfuls)
3.5 Spring onions (Source amount: 3-4 spring onions)
337.5 g Halloumi (Source amount: 225-450 g)
2 tbsp Olive oil (A generous drizzle, estimated amount for the dressing)
1 Organic lemon (Zest and juice)
1 Garlic (Clove)
1 tbsp Tahini

Steps

1
Prepare the lemon-tahini dressing by combining the olive oil, zest and juice of the organic lemon, garlic clove, and tahini. The source provides no further preparation instructions for the dressing.
2
Prepare the pearl couscous, vegetables, and herbs according to the maker’s method. The source lists the ingredients but does not specify how the pearl couscous, broccoli, fennel, asparagus, garden peas, and onions should be cooked or cut.
3
Toss the prepared pearl couscous, vegetables, dill, parsley, spring onions, za’atar, and toasted pine nuts with the lemon-tahini dressing. The exact mixing and preparation order is not provided in the source.
4
Make the halloumi crispy and serve it with the salad. The source does not provide an exact cooking method or temperature for the halloumi.
5
If desired, let the salad sit overnight so the flavors of the dressing, herbs, and vegetables can develop further.
6
Store the halloumi separately for the following day. Briefly pan-fry it or reheat it in the oven so it becomes crispy again.

Notes

The post contains the ingredients and general instructions, but not a complete step-by-step preparation, cooking times, or temperatures. The maker recommends preparing a large portion; the salad may be even more delicious the next day. Store the halloumi separately and briefly reheat or pan-fry it for a crispy texture.