Israeli Couscous Salad with Grilled Halloumi and Apricots

This Israeli couscous salad is a refreshing and flavorful dish that is perfect for a summer meal. The couscous is cooked in vegetable broth and then tossed with grilled halloumi cheese, dried apricots, red onion, cucumber, parsley, and mint. The salad is drizzled with olive oil and seasoned with salt and pepper to taste. The result is a dish that is both delicious and satisfying.

This recipe was inspired by a trip to Israel that I took a few years ago. I was particularly impressed by the variety of salads that I ate there, and I was determined to recreate some of them when I got home. This salad is my interpretation of one of my favorite Israeli salads. It is a simple dish to make, but it is full of flavor and freshness. I hope you enjoy it!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup Israeli couscous
• 2 cups vegetable broth
• 1/2 cup dried apricots, chopped
• 1/2 cup red onion, diced
• 1/2 cup cucumber, diced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 8 ounces halloumi cheese, cut into 1-inch cubes

Instructions

1. Bring the vegetable broth to a boil in a medium saucepan.
2. Add the Israeli couscous and cook according to package directions.
3. While the couscous is cooking, grill the halloumi cubes over medium heat until golden brown on all sides.
4. Once the couscous is cooked, fluff it with a fork and transfer it to a large bowl.
5. Add the apricots, red onion, cucumber, parsley, mint, and grilled halloumi to the bowl.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Serve immediately or chill for later.

Why It Works

• The couscous provides a hearty base for the salad.
• The grilled halloumi cheese adds a salty and savory flavor.
• The dried apricots add a touch of sweetness.
• The red onion and cucumber add a bit of crunch and freshness.
• The parsley and mint add a bright and herbaceous flavor.
• The olive oil and salt and pepper season the salad to perfection.