Couscous and Halloumi Salad with Kale and Roast Winter Veggies

Couscous and Halloumi Salad with Kale and Roast Winter Veggies

Daria Souvorova

45 minutes
serves: 5-6

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Everyone has dinners that are inspired by leftover ingredients, this one was something like that… Nico and I subscribe to Blue Apron, just for the heck of it, it is an easy way to keep variety in our diet and saves me on days I when I don’t have enough time to plan a dinner or run to the grocery store. I tend to receive a box every other week or so.

This dinner was inspired by Blue Apron. Or rather, the occasional inefficiency of the shipper they use Laser Ship. Laser Ship insisted that they delivered my box on Tuesday as usual, but it was not on my porch when I looked, and the “3:31 pm” delivery time that they quoted was actually when I was scraping ice off of my front stoop. Wouldn’t you know it, my groceries “appeared” on my step on Friday evening.

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I had already been refunded for the week, so I decided to make the best of what was still salvageable inside. The recipes were missing and the meat and fish went straight into the trash, but there was a plethora of veggies in small quantities to use. I decided to combine all of them with some yogurt, and Halloumi cheese I had on hand to make a grain salad of sorts.

It turned out quite well actually! Later on, I went online to check out the recipes I was supposed to make and my salad was actually quite akin to their original intention for many of the ingredients. Fun.

Ingredients:

      • 1 1/2 cup pearl couscous
      • 12 ounces of brussel sprouts, halved and trimmed
      • 2 sweet potatoes, sliced in half lengthwise,
        cut into 1/4 inch slivers
      • 2 large carrots, sliced into 1/4 inch thick rounds
      • 2 large onions, sliced coarsely or into wedges
      • 8 ounces or so of Kale, stems removed, roughly chopped
      • 12 ounces of Halloumi cheese, large dice
      • 1 1/2 cup yogurt
      • a bit of harrissa
      • juice and zest of one lemon
      • juice and zest of one lime
      • 1/2 cup almonds, crushed
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    1. Preheat oven to about 425°F.
      Arrange Brussel sprouts, carrots, onions, and sweet potatoes on a large cookie sheet.
      Drizzle with olive oil. Season with salt and pepper.
      Roast for about 20 minutes until lightly browned. You may need to toss them around and flip the veggies halfway through for even brownage.
    2. Add a bit of olive oil in a skillet and add the kale. Warm the kale until it wilts a bit, maybe 2-3 minutes.
      Put in a bowl with lemon and lime juice and zest, and yogurt, and harissa.
      Stir to coat.
    3. Dry toast the couscous in a sauce pan for a few minutes before adding water to cover. Bring to boil and cook for 5-7 minutes until soft. Drain. Add to the kale.
    4. Heat up some olive oil in a skillet. Brown the Harissa for about 2-3 minutes per side. Add to the kale.
    5. Once the veggies are cooked add them into the salad, toss to coat with yogurt. Season with salt and pepper.
      Sprinkle with almonds and serve.

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