CURRIED ISRAELI COUSCOUS

CURRIED ISRAELI COUSCOUS image

Yield 6 people

Number Of Ingredients 18

Dressing
2 tbsp Madras curry paste
1 clove garlic, minced
1/4 cup fresh lime juice
2 tbsp honey
1/3 cup olive oil
Salad
2 cups water
1/3 cup Israeli couscous
3 cups cauliflower florets, halved (about 1/2 a head)
2 small Italian eggplants, cut into 1/2-inch-thick slices
3 tbsp vegetable or canola oil for brushing and grilling
250 grams halloumi cheese, cut into 6 slices
1 19-oz. can of chickpeas, drained and rinsed (about 2 cups)
1/2 cup dried apricots, quartered
2 cups baby spinach
2 tbsp fresh parsley, chopped
Sea salt to taste

Steps:

Combine dressing ingredients in a small bowl and set aside. Heat grill to medium-high. In a medium saucepan on the stovetop, bring 2 cups of water to a boil. Add couscous, lower heat to medium and cook for 10 minutes or until tender. Remove from heat. Let couscous cool, then fluff with a fork and set aside. Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6 to 8 minutes per side). During the last 4 minutes, grill the halloumi for 2 minutes per side. Once the cauliflower and eggplant are cool, coarsely chop them and place them in a large mixing bowl along with the couscous, chickpeas, apricots, spinach and dressing. Toss until well-mixed. Stir in parsley and sea salt.