Dana Treat – Treat Yourself

Stocking Up

Posted June 17, 2013


Israeli Couscous Salad with Haloumi and Mint Vinaigrette
Dana Treat Original
Serves 8 or more

The corn is not cooked in this recipe.  I like the crunch of raw corn but if you have leftover cooked (or grilled!) ears of corn, by all mean use them.  I would never normally rinse Israeli couscous but doing so keeps it from clumping.

For the Mint Vinaigrette:
¾ cup mint leaves, plus a few more for garnish
3 tbsp. white wine vinegar
1 garlic clove, roughly chopped
1 tsp. Dijon mustard
¼ tsp. sugar
½ tsp. kosher or sea salt
2/3 cup olive oil

For the salad:
1½ cups Israeli couscous
1 package haloumi cheese, cut into ¼-inch thick slices
1 bunch scallions, white and pale green parts only, thinly sliced
2 medium carrots, peeled and cut into very small chunks
2 ears of corn, shucked, kernels stripped off the cobs
½ pint cherry tomatoes, halved
1 14-ounce can chickpeas, drained and rinsed

Make the vinaigrette:
Place everything except the olive oil in a blender jar.  Blend to a paste.  You might have to scrape down the sides of the jar.  Through hole in the top, slowly pour in the olive oil, allowing it to emulsify.  Taste for seasoning and adjust if necessary.  (This can also be made in a food processor.)

Make the salad:
Bring a medium pot of salted water to a boil.  Pour in the Israeli couscous and allow to cook, stirring occasionally, until al dente, about 6 minutes.  (Taste to make sure.)  Drain and rinse, then drain again.

Place a nonstick skillet over medium-high heat.  Carefully lay the haloumi slices in the pan.  Cook until lightly browned in spots, about 3 to 5 minutes, then turn over and cook the other side.  Remove and allow to cool enough to handle, then cut into roughly chickpea sized pieces.

Place the couscous and all the other salad ingredients, including the cheese, in a large bowl.  Drizzle lightly with the dressing (you won’t need all of it).  Toss carefully and taste to make sure there is enough dressing and there is enough salt.  Adjust as necessary.  Just before serving, toss in some slivered mint leaves.


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