Eat veggies
Israeli Couscous Salad with Curry Dressing
Halloumi is a semi-hard cheese that is perfect for grilling or pan searing because it retains its shape even after cooking. Its toasted flavour blends beautifully with the exotic curry dressing and combined with crunchy snap peas, pine nuts and juicy sultans, makes this salad a real crowd pleaser.
Updated
Ingredients
Pan Seared Halloumi Cheese
- 8 oz halloumi (halloom) cheese, cut into 1/2-inch (1.25cm) cubes (250 g)
- 1 Tbsp canola oil (15 mL)
Curry Dressing
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp red curry paste (30 mL)
- 2 Tbsp fresh lime juice (30 mL)
- 1 Tbsp mango chutney (15 mL)
- 1 Tbsp minced cilantro (15 mL)
- 2 tsp honey (10 mL)
Salad
- 8 oz fresh sugar snap peas, stems removed (225 g)
- 1/2 cup pine nuts, toasted (125 mL)
- 1/2 cup sultana raisins (125 mL)
- 4 cups cooked Israeli couscous (1L)
Directions
Pan Seared Halloumi Cheese
- In a large nonstick skillet, heat oil over medium heat. When oil is hot, add cheese and cook, without stirring, until seared and lightly browned. Using tongs or a spatula, turn cubes over and continue cooking until browned on several sides.
- Remove cheese from heat, blot off excess oil, and set aside to cool to room temperature.
Curry Dressing
- In a large bowl, add all ingredients and whisk to combine. Season with salt and pepper to taste.
Salad
- Blanch sugar snap peas in boiling water for 1 minute.
- In a large bowl, combine Salad ingredients with halloumi cheese and dressing. Portion onto 4 plates and enjoy!
Nutritional Analysis
| Calories | 777 |
|---|---|
| Total Fat | 45 g |
| Saturated Fat | 12 g |
| Cholesterol | 60 mg |
| Sodium | 892 mg |
| Carbohydrates | 73.5 g |
| Fiber | 3 g |
| Sugar | 20 g |
| Protein | 24 mg |
| Potassium | 546 mg |
