Lemony Butter Beans with Israeli Couscous and Grilled Halloumi
- 4 cups water
- 5 cups Epigrain Israeli Couscous
- 2 jars Jesse Tree Fine Foods Butter Beans, drained and rinsed
- 1/4 Red Onion, thinly sliced
- 10 Cherry Tomatoes, halved
- 1 Lemon
- 1/4 cup Parsley, roughly chopped
- 1 sprig fresh Basil, roughly chopped
- 1/4 cup + 1 tbsp + 1 tbsp Frantroi Crutrera Extra Virgin Olive Oil, divided
- 2 tbsp Victoria Taylor’s No Salt Lemon Pepper seasoning
- 1 tbsp Baart Ground Sumac
- 1 tbsp Gia Soffritto Vegetable Base
Salt and Pepper to taste
Add vegetable base to 4 cups of water in a pot and bring to a boil on the stove, then add the couscous. Cook it like pasta, draining any excess liquid after the couscous is fully cooked (about 10 mins). Once the couscous is drained, mix in 1 tbsp of olive oil to prevent the granules from sticking together and set aside.
In a bowl combine the juice and zest of the lemon with 1/4 cup olive oil, lemon pepper seasoning, sumac, and sliced onions. Mix well and allow the onions to macerate in the dressing for about 10 minutes before adding the beans and tomatoes and mixing so that everything is fully coated. Add the freshly chopped basil and parsley, mix again and set aside.
Allow the bean salad to sit at room temp for about an hour so that the beans can marinate in the dressing. The couscous will be better at room temperature as well so as to prevent the granules from sticking together. The Halloumi should be eaten warm though, so it’s nice and crispy on the outside and soft and squishy on the inside.
When you’re just about ready to serve, begin cooking your Halloumi. Slice it into 1/2 inch thick pieces, drizzle both sides with olive oil and season lightly with salt and pepper. Make sure your grill or grill pan is nice and hot before you put the Halloumi on. Cook for about 2 mins per side, or until you achieve nice colour and crispiness on each side of the cheese.
Plate it all up with the couscous on the bottom, the bean salad in the middle and your grilled halloumi on top. Drizzle with any remaining dressing from the bean salad and serve.
Fresh citrus and herbs give this simple Mediterranean inspired dish a light, summery flavour. Suitable for vegetarians. To make this recipe vegan, substitute grilled halloumi for 1 cup of toasted cashews.