Halloumi couscous salad

With tomato, cucumber and a jalapeno yogurt

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1 Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Add the couscous and the raisins. Remove from the heat, cover and let the couscous absorb the water for about 4-6 minutes. Break up the couscous with a fork and add a drizzle of oil, some salt and some pepper.

Step 2

2 Cut the tomato and the cucumber into very small cubes. Chop the parsley, the onion and the jalapeño. Zest the lemon. Put the onion in a bowl of cold water to mellow its flavour. Slice the halloumi.

Step 3

3 Heat a non-stick pan over medium-high heat. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil, to taste, if you're worried the halloumi will stick to your pan.

Step 4

4 Mix the yogurt with the lemon zest, the juice of half a lemon, the jalapeño (to taste, spicy!), 2-3 tbsp. of water, a pinch of salt and a pinch of sugar.

Step 5

5 Mix the couscous with the tomato, the cucumber, the drained onion, the parsley and the halloumi. Add a drizzle of oil, salt and pepper. Serve and garnish with the yogurt. Bon appétit!