Halloumi and Bell Pepper Couscous
Pistachio-Kale Salad
Ingredients
- 1½ cups Israeli (pearl) couscous
- ¼ cup chopped fresh flat-leaf parsley
- 2 Tbsp lemon juice
- ½ tsp salt, divided
- 2 Tbsp olive oil
- 1 Tbsp honey
- 3 red bell peppers, sliced
- 3 shallots, sliced
- ¼ tsp black pepper
- 1 (8-oz) pkg halloumi cheese, sliced
Instructions
- Cook couscous according to package directions. Remove from heat; stir in parsley, lemon juice, and ¼ tsp salt.
- Meanwhile, mix oil and honey; toss with bell peppers and shallots. Sprinkle with pepper and ¼ tsp salt.
- Cook vegetable mixture in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Add vegetables to couscous, and toss.
- Cook halloumi in a nonstick skillet over medium-high heat 3 to 4 minutes or until golden brown, turning often. Serve over couscous.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp pepper
- 1 (12-oz) pkg chopped kale
- 2 nectarines, sliced
- ⅓ cup shelled pistachios
Side Dish Instructions
- Whisk together oil, vinegar, thyme, salt, and pepper. Massage dressing into kale. Divide kale among 6 plates; top with nectarines and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
186
|
564
|
| Fat (g) | 15 | 14 | 29 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 15 | 5 | 20 |
| Carb (g) | 46 | 13 | 59 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 601 | 138 | 739 |
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