Summer Couscous Salad

Ingredients

• 170 g Couscous
• 80 g Dried cherries
• 1 tsp Cumin, ground
• 1 tsp Coriander seeds, ground
• 230 ml Vegetable broth, bouillon or consomme, low sodium
• 1 pinch Sea salt
• 1 pinch Black pepper, ground
• 400 g Chickpeas, canned
• 100 g Canned sweet corn
• 2 pcs Nectarine
• 1 pcs Avocado
• 1/2 pcs Red onion
• 1 tbsp Sunflower seeds, dried, unsalted
• 60 g Spinach
• 1 bunch Parsley, fresh
• 1 bunch Basil, fresh
• 1 pcs Lemon
• 1 tbsp Olive oil
• 1 tsp Honey
• 1 pcs Halloumi

Method

1. Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
2. In a pan grill the halloumi add some seasoning.
3. Toss everything together and season to taste!