Couscous salad with summer fruit and halloumi

Ingredients

• 250 g couscous
• 350 ml vegetable broth
• 2 Apricots
• 2 Nectarines
• 3 red plums
• 4 mint stems
• 10 g parsley (0.5 bunch)
• 1 Red Onion
• 45 g almonds (3 Tbsp)
• 5 tbsp olive oil
• 200 g halloumi
• 2 tbsp lemon juice
• 4 tbsp orange juice
• Salt
• Pepper

Instructions

1. 1.

   Put couscous in a saucepan. Bring broth to a boil, pour over the couscous, cover and let it soak for about 10 minutes.

2. 2.

   Meanwhile, peel, wash, halve, pit, and slice apricots, nectarines, and plums into strips. Wash herbs, pat dry, and tear leaves; set aside some mint leaves, finely chop the rest with parsley. Peel and dice the onion finely. Roughly chop almonds. Cut halloumi into 2 cm cubes. Heat 1 tbsp oil in a pan and fry the cheese on all sides for 5 minutes over medium heat until crispy.

3. 3.

   In another bowl whisk together lemon juice, orange juice, salt, pepper, and remaining oil. Fluff couscous with a fork, then mix it with the dressing, half of the onion cubes, and half of the herbs. Arrange the mixture on plates or a large platter, distributing fruit and halloumi on top. Sprinkle with remaining onion cubes, herbs, and almonds. Garnish the salad with the reserved mint leaves.