Warm whole wheat couscous salad with seared zucchini, quick blistered cherry tomatoes, and halloumi with lemon mint pistachio vinaigrette

Instructions

1. 1

   1. Place the whole wheat couscous in a heatproof bowl with 1 tablespoon olive oil, half the salt, and a pinch of black pepper. Pour in the boiling water, stir, cover, and let it stand for 10 minutes. Fluff with a fork.

2. 2

   2. While the couscous rests, heat a large skillet or grill pan over medium-high heat, about 400°F / 200°C at the cooking surface. Toss the zucchini with 1 tablespoon olive oil, a pinch of salt, and black pepper. Cook for 4 to 5 minutes, turning once, until golden but still firm.

3. 3

   3. In the same skillet, add the cherry tomatoes with 1 teaspoon olive oil and a pinch of salt. Cook for 3 to 4 minutes over medium-high heat, about 375°F / 190°C at the cooking surface, until some tomatoes blister and release a little juice.

4. 4

   4. Pat the halloumi dry with paper towels. Add another tablespoon of olive oil to the skillet and cook the halloumi for 1 to 2 minutes per side over medium heat, about 350°F / 175°C at the cooking surface, until deeply golden.

5. 5

   5. For the vinaigrette, combine the lemon juice and zest, honey, Dijon mustard, remaining tablespoon of olive oil, mint, parsley, pistachios, and red pepper flakes if using in a bowl. Whisk until combined and adjust with the remaining salt and black pepper.

6. 6

   6. Transfer the couscous to a large serving platter and gently toss with the zucchini and half of the cherry tomatoes. Arrange the remaining tomatoes and the golden halloumi on top.

7. 7

   7. Spoon the lemon, mint, and pistachio vinaigrette over the warm salad just before serving. Toss lightly or leave the dressing on top to preserve the textures.

8. 8

   8. Serve immediately while warm to enjoy the contrast of fluffy couscous, seared zucchini, juicy tomatoes, crisp-edged halloumi, and crunchy pistachios.