RECIPETIN EATS: 'The salad I recommend everyone makes for work or a long lunch.'

I have a lot to say about this salad.

The pearl couscous salad part itself is already great — with the slippery pearl couscous beads cooked in a garlicky broth, rather than just water, so it gets infused with flavour from the outset. 

Then we add a load of salad-y goodness: chopped baby spinach, a medley of fresh herbs, juicy bits of tomato, crunchy cubes of cucumber and creamy bits of avocado, before tossing it all in a bright lemon dressing. But the crowning glory here is the golden, crispy, honey-glazed halloumi bites that we pile on top. 

Chopping the halloumi into cubes rather than the usual slices is a game changer — more golden surfaces! This is a brilliant one for taking to gatherings and for work lunches. Not only is it excellent for making ahead, but it's a salad that will attract envy from everyone who sees it. So sharpen your knives and get chopping!

Serves: 4 as a main, 6–8 as a side

Prep: 20 minutes + 30 minutes cooling

Cook: 20 minutes

Watch: How to encourage your kids to have a healthy relationship with food. Post continues after video.

Ingredients:

Pearl couscous

• 1 tbsp extra-virgin olive oil

• 1 large garlic clove*, finely minced

• 1 cup (165 g) pearl couscous

• 1½ cups (375 ml) low-salt vegetable stock*

• ¼ tsp cooking salt*

Lemon dressing

• 3 tbsp lemon juice

• ⅓ cup (80 ml) extra-virgin olive oil

• 1 garlic clove*, very finely minced

• 1 tsp cooking salt*

• ¼ tsp black pepper

Crispy honey-glazed halloumi

• 1 tbsp olive oil

• 400 g haloumi, cut into 1.5 cm cubes

• 2 tsp honey (or maple syrup)

Salad

• 2 tightly packed cups (100 g) baby spinach, roughly chopped into 7 mm pieces

• 3 tomatoes*, watery seeds removed, cut into 1 cm squares

• 2 cucumbers*, cut into quarters length ways, then into 5 mm thick slices

• 2 green onion* stems, finely sliced

• 1 avocado, cut into 1 cm cubes

• ¼ cup (6 g) roughly chopped mint leaves

• ¼ cup (5 g) roughly chopped

• Coriander leaves (substitute parsley)

• 2 tbsp roughly chopped dill, plus extra for garnish

Method:

Pearl couscous – Heat the oil in a large saucepan* over medium heat. Add the garlic and cook for 20 seconds or until light golden. Turn the heat up to high, add the couscous and stir for 1 minute. Add the stock and salt. Once it comes to the boil, reduce the heat to medium and place the lid on. Cook for 10 minutes or until the liquid is absorbed.

Transfer the couscous to a large bowl and set aside to cool to room temperature, around 30 minutes. It will solidify into a block, which is normal. It will separate when we toss it with the dressing.

Dressing – Put all the dressing ingredients in a jar and shake well to combine. 

Crispy honey-glazed halloumi – Heat the oil in a large non-stick frying pan* over medium–high heat. Add the halloumi and use two spatulas to toss regularly to make the cubes light golden on as many sides as possible (it's hard to make all sides perfect!). Turn the heat down if they are browning too quickly. Once light golden, drizzle the honey over, then continue tossing for another 1 minute until they are golden. Tumble into a bowl – they will clatter because they're crispy! Set aside while you toss the salad.

Salad – Pour half the dressing over the couscous and toss to separate the beads.

Add all the salad ingredients and the remaining dressing. Toss well, then divide among bowls. Top with the crispy halloumi, sprinkle with a pinch of the extra dill, then dig in with a spoon!

Notes:

• Pearl couscous is the larger variety of couscous that looks like beads, sometimes sold labelled as Israeli couscous. Larger than African couscous and smaller than Lebanese Moghrabieh couscous. When cooked, it has a slippery texture and tastes like pasta. Excellent for salads that you can eat with a spoon!

• Haloumi is the salty, firm cheese that looks like Greek feta that holds its form when fried so you get a gorgeous golden crust without the inside oozing everywhere.

• There will be a layer of thickened liquid on the surface of the couscous, which is totally normal. Don't worry about it, it will get mixed up and absorbed by the couscous as it rests.

• To make ahead or to take to a gathering: Store the components separately in the fridge, then toss together when you're ready to serve. Cool the halloumi and pearl couscous before placing them in separate containers. The halloumi will stay quite crispy for a couple of days! Toss the chopped avocado in a little lemon juice to keep it from going brown. I store all the vegetables and herbs in separate piles in one large container, rather than tossing together.

LEFTOVERS: This recipe is best served freshly made. Not suitable for freezing.

RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia, RRP: $49.99, photography by Nagi Maehashi.

RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia. Image: Supplied.

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Feature image: Supplied.