HERBY COUSCOUS AND CUCUMBERS WITH PAN-SEARED HALLOUMI

■ 1 3/4 cups (435 ml) vegetable broth

■ 1 1/2 cups (375 ml) couscous

■ grated zest and juice of 1 1/2 lemons, divided — you need 6 tbsp (90 ml) total of juice

■ 6 tbsp (90 ml) extra-virgin olive oil (or oil from sun-dried tomatoes jar), divided

■ Salt and pepper

■ 5 mini cucumbers, chopped

■ 1/3 cup (85 ml) chopped basil

■ 1/3 cup (85 ml) chopped mint

■ 1/3 cup (85 ml) chopped parsley ( flat-leaf or curly)

■ 1/3 cup (85 ml) oil-packed sundried tomatoes, sliced

■ 1/3 cup (85 ml) whole green olives

■ 2 tbsp (30 ml) chopped chives or green onions

■ 1 package (8 oz./225 g) halloumi cheese, sliced into 1/4-inch (6-mm) pieces

1. Place the broth in a medium saucepan and bring it to a boil over medium-high heat. Turn off the heat and stir in the couscous. Cover with a lid and let it stand for six to seven minutes to cook. Fluff with a fork and transfer to a large bowl. If the couscous is clumpy, you can break it up with your hands. While the couscous is warm, stir in the lemon zest, juice of one lemon (about 1/4 cup/65 ml of juice), and four tablespoons (60 ml) of the oil. Season with generous pinches of salt and pepper.

2. When the couscous has cooled to room temperature, stir in the chopped cucumbers, herbs, sundried tomatoes, olives, chives, and remaining two tablespoons (30 ml) of lemon juice. Season to taste with salt and pepper. Refrigerate the salad, uncovered, for 30 minutes so the flavours have a chance to mingle.

3. Place a non-stick skillet over medium heat. Pour in the remaining two tablespoons (30 ml) oil. When it has warmed, add the slices of halloumi to the skillet and cook on each side until golden brown, about two minutes per side.

4. Divide the salad into bowls and top each with golden brown halloumi. Eat immediately. Makes enough for three to four main dishes or six to eight sides. Recipe from Vegetables: A Love Story by Renée Kohlman (Touchwood Editions, 2021).