- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Blueberry Dressing:
Method
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
