Last summer I found this recipe in a Bon Appetit magazine and I made it no less than 5 times! It keeps very well and tastes even better a day or two after its made. I made a double batch and it quickly became our favorite meal on a long weekend of camping. The grilled Halloumi cheese and fresh corn take this salad to the next level. If you're unfamiliar with Halloumi, "the grilling cheese," this is a great way to try and fall in love with it! Summer Cous Cous Salad with Grilled Halloumi Cheese Ingredients: 1 cup of walnuts 1 cup of tricolor cous cous (my favorite is Bob's Red Mill) 4 ears of corn 2 Tablespoons of olive oil + 1/4 of a cup of olive oil, separated 8 ounces of Halloumi cheese, sliced lengthwise 3 scallions, thinly chopped 1/4 cup of basil leaves 1/4 cup of mint leaves 2 Tablespoons of lemon juice 2 Tablespoons of white wine vinegar On the Grill: Brush the corn and the Halloumi cheese each with 1 Tablespoon of olive oil, then season with salt + pepper Grill the corn, stirring occasionally, for 8 - 10 minutes or until it's lightly charred and tender Grill the Halloumi cheese, flipping once, for about 5 minutes or until it's lightly charred In the Oven: Preheat the oven to 350 degrees Fahrenheit Toast walnuts on a baking sheet, stirring once, 8 - 10 minutes or until golden brown Once they've cooled, chop the walnuts coarsely, cut the corn from the cob, and cut the Halloumi cheese into small cubes On the Stove Top: Cook the cous cous according to the package instructions Spread it on a flat surface to cool In a large bowl combine the cous cous, Halloumi cheese, corn, and walnuts. Add the basil, mint, lemon juice, white wine vinegar, and remaining 1/4 cup of olive oil. Season with salt + pepper. Serve at room temperature or cold. Make every weekend while corn on the cob is in season! |
Hello, I'm Angela.Figs and Flights is all about traveling near and far & eating great food both at home and away. Let's Connect.Categories
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