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
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.