Warm Whole Wheat Couscous Salad with Golden Brussels Sprouts, Roasted Red Grapes, Crispy Halloumi and Lemon Za’atar Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the Brussels sprouts and red grapes with 15 ml (1 tbsp) olive oil, half of the salt, and a little black pepper. Roast for 18 to 20 minutes, stirring halfway through, until the sprouts are golden and the grapes are slightly wrinkled.

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   2. Meanwhile, place the whole wheat couscous in a heatproof bowl. Pour in 240 ml (1 cup) boiling water, add a pinch of salt, cover, and let stand for 8 minutes. Fluff with a fork until light and separate.

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   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the red onion for 2 to 3 minutes, just until slightly softened. Remove and set aside.

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   4. In the same skillet, add the halloumi and cook for 2 to 3 minutes per side, until crisp and well browned. Add a few extra drops of oil if needed to prevent sticking.

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   5. In a small bowl, make the vinaigrette by whisking together the remaining olive oil, lemon juice and zest, honey, za’atar, fresh parsley, the rest of the salt, and black pepper to taste.

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   6. In a large bowl, combine the fluffed whole wheat couscous with the sautéed red onion, arugula, and half of the vinaigrette. Toss gently so the arugula softens slightly from the warmth.

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   7. Add the roasted Brussels sprouts, roasted red grapes, and toasted sliced almonds. Toss again carefully so the grapes do not burst too much.

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   8. Serve the salad warm on plates or a large platter, top with the crispy halloumi, and finish with the remaining vinaigrette. Adjust salt and black pepper if desired and serve right away.