Summer Pearl Couscous Saladwith Halloumi

Roasted Vegetables

1. 1

   Preheat the oven to 350°F fan (350°F).

2. 2

   Spread the broccoli, fennel, and red onion on a baking tray, drizzle with a splash of olive oil, and sprinkle with za'atar, salt, and pepper.

3. 3

   Roast for 15 minutes, then add the trimmed asparagus pieces to the tray and continue roasting for another 5–10 minutes until the asparagus is tender.

Lemon‑Tahini Dressing

4. 4

   In a bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, and tahini.

5. 5

   Season with salt and pepper, then whisk until the dressing is smooth and emulsified. Adjust seasoning as needed.

Main method

6. 6

   Preheat the oven to 350°F fan (350°F).

7. 7

   Prepare the roasted vegetables: spread broccoli, fennel, and red onion on a baking tray, drizzle with a splash of olive oil, sprinkle with za'atar, salt, and pepper, and roast for 15 minutes.

8. 8

   While the vegetables roast, bring a pot of water to a boil, add the bouillon cube, and cook the pearl couscous according to the package directions. Once cooked, drain and rinse briefly, then toss with a little olive oil to keep the grains separate. Set aside to cool.

   Kitchen notes · Added by ReelsMeals: Couscous grains are tender and separate. Drain well before tossing with oil.

9. 9

   Trim the asparagus, cut into 3–4 cm pieces, and add them to the tray with the vegetables. Roast for an additional 5–10 minutes until the asparagus is tender.

10. 10

    In a dry skillet, toast the pine nuts over medium heat until golden, then set aside.

11. 11

    Dice the cucumber into small cubes and roughly chop the dill and parsley.

12. 12

    Prepare the lemon‑tahini dressing as described in the component section.

13. 13

    In a large mixing bowl, combine the cooled couscous, roasted vegetables, asparagus, frozen peas (added raw), cucumber, chopped herbs, and toasted pine nuts.

14. 14

    Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad rest for 5 minutes so the flavors meld.

15. 15

    Heat a large skillet over medium‑high heat, add a splash of olive oil, and brown the halloumi cubes on all sides until golden and slightly crisp, about 3–4 minutes.

    Kitchen notes · Added by ReelsMeals: Halloumi has golden sides. Turn the cubes so each face browns in contact with the pan.

16. 16

    Transfer the browned halloumi to the salad, sprinkle the top with a pinch of za'atar, and serve immediately. If leftovers are stored, re‑heat the halloumi briefly in a pan or under a hot oven before serving to restore its crispness.