ISRAELI COUSCOUS & ARTICHOKE SALAD

with roasted tomatoes, tuna & basil

ISRAELI COUSCOUS & ARTICHOKE SALAD WITH ROASTED TOMATOES, TUNA & BASIL Lemon Chive Dressing

¼ cup extra-virgin olive oil 2 tbsp freshly squeezed lemon juice 2 tbsp finely chopped shallots 2 tbsp finely chopped chives 2 tsp lemon zest 1 tsp Dijon mustard ½ tsp sea salt ½ tsp freshly ground black pepper

Salad

1 pint multicoloured cherry tomatoes 3 tbsp extra-virgin olive oil, divided 2 cloves garlic, minced 1½ cups uncooked Israeli couscous 1 5-oz jar chunk Italian tuna in olive oil 1 18-oz jar large butter beans, rinsed and drained 1 cup quartered marinated fire-roasted artichoke hearts ¼ cup chopped fresh basil 1 tbsp capers, rinsed 9 oz halloumi, cut into 6 pieces Preheat the oven to 350°F. To make the dressing, whisk together the olive oil, lemon juice, shallots, chives, lemon zest, Dijon, salt and pepper in a bowl; set aside.

Cut the tomatoes in half and lay them, cut sides up, on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon of the olive oil and season lightly with salt and pepper. Roast for 35 to 40 minutes, until the tomatoes are a little wrinkly but still moist. Let cool slightly on the baking sheet.

Heat the remaining 2 tablespoons olive oil in a pot over medium heat; add the garlic and cook until just sizzling. Add the Israeli couscous and stir to coat in the garlic oil. Cook, stirring, for 3 or 4 minutes until lightly toasted; add 2 cups cold water. Bring the mixture to a boil, reduce the heat to low and simmer for 8 to 10 minutes, until the water is absorbed and the couscous is tender. Remove from the heat, stirring to fluff.

Pour the dressing over the couscous and stir to combine. Add the roasted tomatoes, tuna, butter beans, artichoke hearts, basil and capers. Stir gently to combine.

Heat a grill pan over medium heat. Grill the halloumi for 1 to 2 minutes per side, until golden. Serve the Israeli couscous salad warm, topped with the grilled halloumi.