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Israeli Couscous with Grilled Sweet Peppers and Halloumi

Israeli Couscous with Grilled Sweet Peppers and Halloumi

Get Ready

Servings: Serves 6 to 8

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Find halloumi, a salty Greek cheese that's sturdy enough to grill, with other fine cheeses near the deli. If unavailable, substitute 6 ounces feta, cut into 1" pieces, and skip grilling it in Step 4.
1/4 cup lemon juice
1 tsp. honey
1 small garlic clove, minced
1 1/4 tsp. salt
3/4 tsp. ground cumin
1/2 tsp. ground black pepper
1/3 cup plus 3 Tbsp. extra-virgin olive oil
1 1/2 cups Israeli couscous
2 1/4 cups water
2 Persian cucumbers or 1/2 English cucumber, cut into 1/4" rounds
3 scallions, sliced thin
1 cup mixed fresh herbs like dill, parsley, and mint, chopped coarse
1 lb. mini sweet peppers
1 (8-oz.) block halloumi cheese, cut into 3/4"-thick planks

directions:

1. To make dressing, whisk lemon juice, honey, garlic, 1 teaspoon salt, cumin, and pepper in a small bowl until honey dissolves. Whisk in 1/3 cup olive oil and set aside.
2. Heat 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add couscous and remaining 1/4 teaspoon salt and cook, stirring frequently, until couscous is mostly golden brown, about 5 minutes.
3. Add water and bring mixture to a boil. Reduce heat to low, cover, and cook until water is absorbed and couscous is tender, 12 to 15 minutes. Remove from heat and add 2 tablespoons dressing; fluff mixture with a fork and transfer to a large serving platter. Let couscous cool at least 5 minutes before stirring in cucumbers and half of both the scallions and herbs.
4. Heat grill to medium-high, then clean and oil grates. Toss peppers and halloumi planks in a large bowl with remaining 2 tablespoons olive oil until coated. Grill peppers until softened and grill marks appear, flipping once, about 5 minutes per side. Grill halloumi until well-marked on both sides, flipping once, about 3 minutes per side.
5. Return peppers to large bowl. Cut halloumi into 3/4" pieces and add to bowl along with 2 tablespoons dressing; toss to coat and arrange over platter of couscous. Top with remaining half of scallions and herbs, drizzle with remaining dressing, and let sit 5 minutes before serving.
Source: Hannaford fresh Magazine, May - June 2019

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Quantity Ingredients  
1/4 cup lemon juice  
1 tsp. honey  
1 small garlic clove, minced  
1 1/4 tsp. salt  
3/4 tsp. ground cumin  
1/2 tsp. ground black pepper  
1/3 cup plus 3 Tbsp. extra-virgin olive oil  
1 1/2 cups Israeli couscous  
2 1/4 cups water  
2 Persian cucumbers or 1/2 English cucumber, cut into 1/4" rounds  
3 scallions, sliced thin  
1 cup mixed fresh herbs like dill, parsley, and mint, chopped coarse  
1 lb. mini sweet peppers  
1 (8-oz.) block halloumi cheese, cut into 3/4"-thick planks  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 207
Total Fat 23 g (35%)
Saturated Fat 7 g (35%)
Cholesterol 20 mg (7%)
Sodium 670 mg (28%)
Total Carbohydrates 32 g (11%)
Dietary Fiber 3 g (12%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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