Couscous Salad with Halloumi
A perfect, filling summer salad!
That name hardly does this salad justice because it has a lot more going on than just couscous. I should also clarify that it’s pearl couscous I’m talking about here, which makes the perfect base for any spoonable summer salad, without technically being a “pasta salad.” Pearl couscous is essentially pasta, but somehow it makes more sense serving as the base for a salad of sorts than, say, penne. Or farfalle.
This salad is highly riffable. If you don't have one of the ingredients, or don’t love it, throw in what you do have or love. But start with the base of cooked pearl couscous and a can of white beans, and go from there. I used store-bought pesto here, and you should feel free to do the same, but go for the refrigerated, not the shelf stable kind — it will look and taste so much fresher. (I’ve noticed a decent-looking pesto in the Rana Pasta section in my supermarket, but have never tried it.) If you happen to have a batch of homemade on hand — it is that time of year, after all — you should, of course, use that.
If you absolutely must, you can use red peppers from a jar, but I urge you to roast your own. It only takes about 10 minutes. I usually do this right on my gas burner (I know, probably not that healthy, but I keep my exhaust on), or on my gas grill. Make some extra while you’re at it to layer onto sandwiches or to add to other salads or just for an antipasto plate.
The original idea for today’s newsletter sprang from my desire to give you a base for halloumi, that magical cheese that you can fry up in a pan or throw on the grill. It’s the perfect thing to keep on hand for last-minute summer meals, because it has an extremely long shelf life, and can provide just the right protein hit you need to turn any salad or bowl into a full meal. It is on the rather salty side if you taste it on its own, so keep that in mind when seasoning the salad.
The other thing to remember is that halloumi is at its peak serving temperature for a pretty short time, so try to heat it as close to serving time as possible so it’s soft. You can also zap it in the microwave for a short time to revive it. The salad would be equally good with feta or mozzarella — choose your weapon!
