Greek-Style Haloumi & Pearl Couscous Salad

• Meanwhile, in a medium saucepan, heat a drizzle
of olive oil over medium-high heat.
• Cook pearl couscous and garlic, stirring
occasionally, until golden and fragrant,
1-2 minutes.
• Carefully add the water, currants and a pinch
of salt. Reduce heat to medium, then simmer,
stirring occasionally, until couscous is tender
and water is absorbed, 10-12 minutes. Remove
from heat and set aside to cool.

• While couscous is cooking, halve snacking
tomatoes.
• Roughly chop Qukes.

• Drain haloumi and pat dry. Cut haloumi into
1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes
each side. 

• Drain pickled onion.
• To the couscous, add snacking tomatoes,
kalamata olives, Qukes, pickled onion,
spinach & rocket mix (see ingredients) and a
drizzle of olive oil. Season with salt and pepper
to taste.