Ingredients
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1 cup couscous
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1 large bunch Italian parsley leaves, chopped
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1/2 cup chopped tomatoes
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1/2 cup chopped English cucumber
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1/4 cup chopped green onions
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1/4 cup chopped fresh mint
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6 tbsp olive oil, divided
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2 tbsp balsamic vinegar
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2 tsp Dijon mustard
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1 (8 oz) pkg halloumi cheese, cut into 3/4-inch cubes
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1 (4 oz) pkg baby lettuce
Steps
1
Cook couscous according to package directions. Transfer couscous to a large bowl, fluff with a fork and let cool slightly. Add parsley, tomatoes, cucumber, green onions, mint, 4 tablespoons oil, vinegar and mustard. Season with salt and pepper. Toss until well combined. Set aside.
2
Meanwhile, heat 1 tablespoon oil in a 12” nonstick skillet on medium. Add halloumi and sear 5 minutes per side, until golden.
3
In a medium bowl, toss baby lettuce with remaining 1 tablespoon oil. Season with pepper. Divide lettuce, couscous mixture and halloumi croutons among 4 bowls.
