Couscous Salad with Grilled Halloumi & Blueberries

Photography: Tango | Food Styling: Véronique Gagnon-Lalanne | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 4 servings


Blueberry Dressing:


Preheat grill to medium heat; grease grate well. Brush corn with oil; sprinkle with salt and pepper. Place corn and halloumi on grill; close lid and grill, turning occasionally, until corn is tender and halloumi is well marked, about 15 minutes for corn and 6 minutes for halloumi. Let corn cool slightly; remove kernels from cobs.

Blueberry Dressing

Meanwhile, in blender or food processor, purée blueberries, vinegar, honey and mustard. Add olive oil in thin drizzle until mixture is smooth; season with salt and pepper. (Make-ahead: Can be refrigerated for up to 3 days.)

In large, heatproof bowl, mix together couscous, 1 cup boiling water and butter; cover and let stand for 5 minutes. Fluff with fork. Add corn kernels, arugula and blueberries; toss until well combined. Top with grilled halloumi and a sprinkle of almonds; serve with dressing.

Nutritional facts PER SERVING: about

  • Calories 635
  • Total fat 36 g
  • Saturated fat 11 g
  • Cholesterol 40 mg
  • Sodium 625 mg
  • Total carbohydrate 59 g
  • Fibre 5 g
  • Protein 19 g
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Lunch & Dinner

Couscous Salad with Grilled Halloumi & Blueberries