½ cup pearl couscous (replace with all quinoa for gluten-free option)
1 zucchini, thinly sliced to give long, wide strips.
1 clove garlic
½ red onion, sliced
1 block of haloumi cheese
Salt and pepper
1) Cook quinoa grains
2) To cook the pearl couscous, boil 2/3 cup water in small saucepan, add the cous cous and simmer for 15 minutes until cous cous has absorbed the water. Rinse with room temperature water and drain well (this will avoid the couscous over cooking and sticking together). Add a small drizzle of olive oil to prevent sticking.
3) Rub the zucchini with garlic and add to a grill pan with 1 tbs olive oil and 1 tbs lemon juice. Grill for 5 minutes or until soft and tender and slightly charred from the grill/griddle pan. Then add sliced haloumi to the pan with a squeeze of lemon juice, a drizzle of olive oil and sprinkle with paprika and pepper. Cook on both sides until charred.
4) In a large bowl, add the cooked quinoa and couscous, zucchini, onion. Tear the spinach and add to bowl. Slice the haloumi and add. Add dressing components and lightly toss. Transfer to a serving bowl.