Halloumi and Bell Pepper Couscous
Pistachio-Kale Salad
Ingredients
- ½ cup Israeli (pearl) couscous
- 1 Tbsp chopped fresh flat-leaf parsley
- 2 tsp lemon juice
- ¼ tsp salt, divided
- 2 tsp olive oil
- 1 tsp honey
- 1 red bell pepper, sliced
- 1 shallot, sliced
- ⅛ tsp black pepper
- 3 oz halloumi cheese, sliced
Instructions
- Cook couscous according to package directions. Remove from heat; stir in parsley, lemon juice, and ⅛ tsp salt.
- Meanwhile, mix oil and honey; toss with bell pepper and shallot. Sprinkle with black pepper and ⅛ 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
- 1½ Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- ¼ tsp dried thyme
- ⅛ tsp pepper
- Dash of salt
- 3 cups chopped kale
- 1 nectarine, sliced
- 2 Tbsp shelled pistachios
Side Dish Instructions
- Whisk together oil, vinegar, thyme, pepper, and salt. Massage dressing into kale. Divide kale between 2 plates; top with nectarine and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
394
|
197
|
591
|
| Fat (g) | 16 | 15 | 31 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 16 | 4 | 20 |
| Carb (g) | 46 | 13 | 59 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 747 | 138 | 885 |
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