Curried Israeli couscous

Curried Israeli couscous
Curried Israeli couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dressing:

  • 2

    tbsp madras curry paste

  • 1

    clove garlic, minced

  • 1/4

    c fresh lime juice

  • 2

    tbsp honey

  • 1/3

    c olive oil

  • Salad:

  • 2

    c water

  • 1/2

    c israeli couscous

  • 3

    c cauliflower florets

  • 2

    small italian eggplants cut 1/2" slices

  • 3

    tbsp vegetable oil

  • 250

    gram halloumi cheese, cut into 6 slices

  • 1

    19oz can chickpeas, drained and rinsed (2 c)

  • 1/2

    c dried apricots, quartered

  • 2

    c baby spinach

  • 2

    tbsp fresh parsley,chopped

  • sea salt to taste

Directions

Combine dressing ingredients in a small mixing bowl and set aside. Heat grill to medium high In a medium saucepan on the stovetop, bring 2 cups water to a boil.Add couscous, lower heat to medium and cook for 10 minutes or until tender. Remove from heat. Let couscous cool, then fluff with a fork and set aside. Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6-8 minutes per side) During the last 4 minutes, grill the halloumi for 2 minutes per side. Once the cauliflower and eggplant are cool, coarsely chop them and place them in a large mixing bowl along with the couscous, chickpeas apricots, spinach and dressing. Toss until well mixed. Stir in parsley and sea salt. Divide salad among 6 plates and top each with a slice of grilled halloumi.

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