Ingredients

Instructions

  1. Char the Peppers: Preheat oven to 220°C (430°F). Quarter the red bell peppers and place skin-side up on a tray. Drizzle with the roasting portion of olive oil and salt. Roast for 20–25 minutes until the skins are blistered and charred. Let cool, peel off the skins, and chop.
  2. Toast the Couscous: Heat the couscous portion of olive oil in a saucepan. Sauté the minced garlic until fragrant, then add the pearl couscous. Toast for 1 minute until lightly golden and nutty. Pour in the vegetable broth and a pinch of salt. Simmer for 10 minutes until the liquid is absorbed and the pearls are tender but firm.
  3. Glaze the Halloumi: Fry the halloumi cubes in a hot pan with the frying portion of olive oil until golden and crispy. Drizzle with the glazing portion of honey and toss for 1 minute until the cheese is sticky and caramelized.
  4. Whip the Dressing: Blend the lemon flesh, the dressing’s olive oil, the remaining garlic, and the dressing’s honey until creamy and bright.
  5. Assemble: In a large bowl, combine the cooled couscous, spinach, chopped cucumbers, green onions, roasted peppers, avocado, and fresh herbs (mint, coriander, dill). Toss with the honey-lemon dressing and top with the warm halloumi.

Plating & Garnishing

  • Base: A vibrant mixture of green herbs, spinach, and the toasted couscous pearls.
  • Contrast: The charred red of the peppers against the creamy green of the avocado.
  • Finish: Serve with a final shower of fresh dill and the sticky, golden halloumi cubes.

Tips & Optimization

  • Waste Reduction: Use the pepper skins and seeds to flavor a homemade vegetable stock.
  • Variations: Swap pearl couscous for Israeli couscous or a gluten-free grain like quinoa.