Extraordinary Couscous

Serves 4

agriculture arable barley blur
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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

healthy fruits colorful sweet
Photo by Markus Spiske on Pexels.com

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.

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Photo by Fredrik Gustafsson on Pexels.com

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.

Publicerad av honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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