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!
Pearl Couscous Salad with Halloumi
Serves 6 to 8
Don’t worry if the arugula wilts in your leftovers, it still tastes good!
1 cup dry pearl couscous
1 red bell pepper
1 can cannellini beans, drained and rinsed
1/2 cup black oil-cured olives (or kalamata), pitted and halved or roughly chopped
1 cup cherry tomatoes (any kind) halved
1 cup soft herbs, like basil and parsley, roughly chopped, plus more for garnish
3 tablespoons basil pesto
Calabrian chili paste (aka Trader Joe’s Italian Bomba Hot Pepper Sauce), to taste
Juice of half a lemon
Red wine vinegar
Kosher salt and freshly ground pepper
4 cups arugula
1 (8-ounce) package halloumi cheese
Cook the couscous in boiling salted water until al dente, about 8 minutes, drain and rinse with cool water. Set aside to drain fully.
Meanwhile, roast the pepper. Turn a gas burner (or grill) to medium or medium-high (you may have to adjust it depending on your stove). Set the pepper directly on the burner grate, and turn as each side blackens. It should take about 10 minutes total. Transfer to a plastic bag and close the bag to cool and steam. After about 10 minutes, squish the pepper around in the bag to remove most of the skin. Cut out the core. Cut so the pepper lies flat and remove as many of the seeds as you can. Gently rinse the inside only if need be to get rid of any remaining seeds. Slice into 2-inch ribbons and set aside.
In a medium bowl, combine the couscous, beans, roasted pepper, olives, tomatoes, herbs, and pesto. Toss to combine and season to taste with the Calabrian chilies, lemon juice, a few sprinkles of red wine vinegar, and salt and pepper. Fold in the arugula.
If the halloumi isn't already sliced, slice it 1/4-inch thick. Heat a medium skillet over medium-high heat. Add a little oil to the pan and cook the cheese until it browns on the first side. At first, some water may come out of the cheese, but just keep cooking until it evaporates and the cheese turns golden brown, 4 to 5 minutes. Turn and cook the other side until golden brown, 2 to 3 minutes. Serve the cheese on top of the salad.
A few reminders about my book tour:
July 15 // NYC
We have a new date for the Union Square Greenmarket book signing — I’ll be at the market TOMORROW!. Please come and see me if you’ll be in the area! I’ll be on the west side of the park near 16th street with GAZPACHO!
July 16 // Milford, NJ
There are still a few spots left for my event at Canal House Station in Milford, New Jersey, this Sunday, July 16th, from 12 to 4 p.m. The proprietors, Christopher Hirsheimer and Melissa Hamilton, are both old friends of mine, and I’m so honored that they are devoting their entire Sunday service at their very special restaurant to me and my book. This dinner is part of their usual Sunday Dinner series, but will feature dishes from Veg Forward along with their famous Canal House Roast Chicken with Preserved Lemon. If you’re interested in attending this event, email eat@canalhousestation.com or call (908) 995-7200 to request a reservation. The price per person is $125, which includes a book and the meal. Canal House is a BYOB restaurant, so feel free to bring your own wine. There will also be an informal book signing (with wine!) at 5 pm if you can’t make the dinner.
August 3 // Wassaic, NY
The ticket link for my dinner with Westerly Canteen on August 3rd at Tenmile Distillery in Wassaic, New York, is live as well! This dinner promises to be special, with Molly Levine — a talented chef and Chez Panisse alum — cooking in a beautiful setting. This is a sit-down event that includes a welcome cocktail, wine, and a multi-course dinner of dishes from Veg Forward, as well as a signed book. Read more about Molly’s airstream trailer kitchen here; I’ll be hanging around the trailer over that weekend signing books if you can’t make it to the dinner!
September 14 // Philadelphia, PA
My lunch and book signing event at Maximalist Studios in Philadelphia will be on September 14th — tickets ($125) are available here!
Your ticket includes my book, wine, a beautiful lunch of dishes from Veg Forward prepared by Balboa Catering, and a demo with me. The event will be prop styled by Maximalist Studios’ chief creative — and my friend and former colleague at Martha Stewart Living — Eddie Ross.
I’m offering a 20% discount to Susanality readers, so if you’re interested, follow this link and use the code MAXSPUNGEN. I hope to see you there!
Please review Veg Forward on Amazon!
I hope that those of you who ordered Veg Forward are enjoying it! As you may already know, leaving a review on Amazon (whether or not you purchased the book there) is really helpful to authors (like me) as it helps the book be more visible to more people. Thank you in advance!
Editor: Molly Ramsey
You have been one of my cooking teachers since the MS days and I so appreciate you. Thank you!