Serves 4
1 ¾ cup “cooked” couscous
2 tablespoons unsalted butter
2 tablespoons honey
1 lemon
4 peach halves, canned or fresh, cut into ½ pound
halloumi
½ tablespoon butter
1 handful rucola salad or dandelion leaves, about 2 ounces
Mix the butter and the honey into the warm couscous.
Juice the lemon and grate the zest. Cut peaches into small pieces. Chop the greens.
Slice halloumi and fry in the butter, then cut into small pieces.
Add the lemon juice and zest, peach, halloumi, and rucola to the couscous.
Serve warm.
Halloumi is a Cyprus style cheese, sometimes called squeaky cheese, made using sheep’s milk. During production, the curds are heated to high temperatures, a process which gives it both its “squeaky” texture and ability to hold its shape when cooked or grilled. Halloumi has a natural brininess that pairs well with the peach.
For the dressing:
½ red chili
¾ cup extra-virgin olive oil
1 ¼ cups fresh herbs, like basil, thyme, cilantro
½ teaspoon salt
½ teaspoon white pepper
Mince chili and herbs. Mix all together and serve with the couscous.