A fresh, crunchy couscous salad where maple syrup balances bright lemon flavors. A simple savory recipe that shows how maple can shine beyond desserts.
Ingredients
- 1 cup medium couscous
- 1 tbsp sunflower oil
- 1 cup cherry tomatoes, halved
- ½ cup finely chopped sweet onion
- 1 small cucumber, diced
- ½ cup dried cranberries or haskap berries
- 2 cups finely shredded cabbage (green or red)
- ⅓ cup toasted pumpkin seeds
- 1 cup grilled halloumi, cubed
- Salt and pepper
Maple-Lemon Dressing
- 5 tbsp amber maple syrup, rich taste
- 3 tbsp sunflower oil
- 1 tbsp plain yogurt or mayonnaise
- Juice of 1 lemon
- 1 small garlic clove, grated
- Salt and pepper
Preparation
- Place couscous in a bowl. Pour in 1 cup salted boiling water, add sunflower oil, cover and let sit for 5 minutes. Fluff with a fork and let cool slightly.
- Add vegetables, dried berries and pumpkin seeds. Toss gently.
- Whisk dressing ingredients until smooth. Taste and adjust seasoning.
- Pour dressing over salad and mix. Let rest a few minutes so flavors develop.
- Add grilled halloumi just before serving.
