24 Aug Dr. Sheldon’s Recipes – Israeli Couscous
Posted at 20:40h in Recipes
Israeli Couscous with Halloumi, Corn, Peas and fresh Herbs – serves 8-10
- 1-2 cups Israeli couscous
- Kosher salt
- 1/2 package frozen corn, thawed
- 1/2 package frozen peas, thawed
- 1 tablespoons plus 1⁄4 cup olive oil, divided
- Freshly ground black pepper
- 8 ounces Halloumi cheese, sliced lengthwise 1/2 to 3⁄4-inch thick
- 2 scallions, thinly sliced
- 1⁄2 cup coarsely chopped fresh cilantro
- 1⁄4 cup basil leaves, torn
- 1⁄4 cup mint leaves, chopped
- 2 tablespoons fresh lemon juice (or more)
- 2 tablespoons (or more) white wine vinegar
Halloumi cheese and Israeli couscous can be found at Trader Joe’s. The Halloumi comes in a small, plastic package, already sliced into 1/2 to 3/4 inch slabs.
- Cook Israeli couscous in a large pot according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool. (I let mine just cool in the pot.)
- Prepare a grill for medium-high heat. Brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter and let cool, then chop into small bite-sized squares.
- Put cooled, dried couscous in a large mixing bowl and add the peas and corn. Add scallions, cilantro, basil, mint and the Halloumi.
- In a separate small bowl, mix lemon juice, vinegar, and remaining 1⁄4 cup oil. Season with salt, pepper, then taste. It should taste fairly acidic to adequately flavor the couscous. Add more vinegar or lemon if needed. Pour dressing over couscous salad, mix well and taste again. If needed, add more salt, pepper, vinegar or lemon.