Ingredients Jump to Instructions ↓

  1. 5 tablespoons extra-virgin olive oil

  2. About 1/2 teaspoon salt

  3. 1/4 teaspoon cayenne

  4. 1 1/2 cups couscous

  5. 1 cup sugar snap peas, rinsed and any strings pulled off

  6. 1 package (8 to 9 oz.; 250 g.) halloumi cheese, sliced crosswise

  7. 1/4 inch thick

  8. 1/4 cup lemon juice

  9. Pepper

  10. 6 ounces salad mix, rinsed and crisped

  11. 1 cup cherry tomatoes, rinsed and stemmed

  12. 2 tablespoons chopped parsley

  13. 2 tablespoons chopped fresh mint leaves

  14. Lemon wedges

Instructions Jump to Ingredients ↑

  1. In a 3- to 4-quart pan over high heat, bring 2 1/4 cups water, 1 tablespoon olive oil, 1/2 teaspoon salt, and cayenne to a boil. Remove from heat, add couscous and sugar snap peas, cover, and let stand until couscous is tender to bite, about 5 minutes. Fluff with a fork.

  2. Meanwhile, place halloumi slices in a single layer in a 10- to 12-inch nonstick frying pan over medium-high heat. Cook, turning once, until browned on both sides, 5 to 7 minutes total. Remove pan from heat, but leave cheese in pan to keep warm.

  3. In a 1-cup glass measure, mix lemon juice, remaining 1/4 cup olive oil, and salt and pepper to taste. In a large bowl, mix salad greens with 1/4 cup of the dressing. Mound equally on four plates. Stir cherry tomatoes, parsley, and mint into couscous and mound over greens. Top portions equally with halloumi slices, then dressing. Garnish with lemon wedges.


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