Also called moghrabieh, these grains are made of semolina and feature in many middle eastern stews. I constructed this salad as you would tabbouleh with the same flavour profile but Israeli couscous absorbs more flavours than normal, so I’ve accounted for that in the ingredients list.
2 cups Israeli couscous
1 1/2 cups minced parsley (1-2 bunches)
3/4 cup fresh mint minced (1 bunch)
1 200 g block Halloumi
1/3 cup olive oil
Juice of 3 lemons
1 tsp salt plus more for boiled couscous
6-8 small tomatoes
4 green scallions sliced finely
Boil couscous according to package directions making sure to salt water well (1 tablespoon for every Litre). While couscous is boiling prepare vegetables.
Chop tomatoes, mince herbs, slice scallions and place in bowl with olive oil and lemon juice. Slice halloumi into 1/2 inch thick slices and add to frying pan and some olive oil. Fry until browned on both sides. Chop when cool and add to salad.
Once couscous has cooked through drain in a sieve and allow to cool. Add couscous to vegetables and mix. Refrigerate if not serving immediately. Salt should be added right before serving as extra salt will remove too much moisture from the vegetables and make your salad mushy. Enjoy!