Curried Israeli couscousAndrew Grinton/The Globe and Mail
Grilled cauliflower, eggplant and halloumi cheese give this vegetarian entree depth, while apricots and honey lend sweetness.
Servings: 6
Ready Time: 45 minutes
Dressing
2 tbsp Madras curry paste
1 clove garlic, minced
1/4 cup fresh lime juice
2 tbsp honey
1/3 cup olive oil
Salad
2 cups water
1/3 cup Israeli couscous
3 cups cauliflower florets, halved (about 1/2 a head)
2 small Italian eggplants, cut into 1/2-inch-thick slices
3 tbsp vegetable or canola oil for brushing and grilling
250 grams halloumi cheese, cut into 6 slices
1 19-oz. can of chickpeas, drained and rinsed (about 2 cups)
1/2 cup dried apricots, quartered
2 cups baby spinach
2 tbsp fresh parsley, chopped
Sea salt to taste
Method
Combine dressing ingredients in a small mixing bowl and set aside.
Heat grill to medium-high.
In a medium saucepan on the stovetop, bring 2 cups of water to a boil. Add couscous, lower heat to medium and cook for 10 minutes or until tender. Remove from heat. Let couscous cool, then fluff with a fork and set aside.
Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6 to 8 minutes per side).
During the last 4 minutes, grill the halloumi for 2 minutes per side. Once the cauliflower and eggplant are cool, coarsely chop them and place them in a large mixing bowl along with the couscous, chickpeas, apricots, spinach and dressing. Toss until well-mixed. Stir in parsley and sea salt.
Divide salad among 6 plates and top each with a slice of grilled halloumi.