Warm Pearl Couscous Salad with Roasted Carrots, Fresh Figs, and Halloumi with Honey Thyme Vinaigrette

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss them with 1 1/2 tablespoons olive oil, the ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 to 25 minutes, turning halfway through, until tender and browned at the edges.

2. 2

   While the carrots roast, bring the water to a boil in a medium saucepan. Add the pearl couscous and 1/4 teaspoon salt. Cook over medium heat for 8 to 10 minutes until tender. Drain if needed and toss with 1/2 tablespoon olive oil to keep it separate.

3. 3

   Heat a large nonstick skillet over medium heat. Add the halloumi slices and sear for 1 to 2 minutes per side, without extra oil or with a few drops if needed, until deeply golden. Remove and set aside.

4. 4

   In a small bowl, whisk together the honey, lemon juice, Dijon mustard, thyme leaves, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper until glossy.

5. 5

   In a large bowl or serving platter, combine the warm pearl couscous, roasted carrots, arugula, and half of the pistachios. Toss gently with two-thirds of the vinaigrette so the arugula softens slightly from the heat.

6. 6

   Add the fresh figs and arrange the seared halloumi on top. Finish with the remaining pistachios and drizzle the rest of the vinaigrette over everything. Serve immediately, warm or at room temperature.