330ml(1 2/5 cup) chicken or vegetable stock, simmering
225g(8 oz) halloumi
small handful parsley
1TbspEV olive oil
freshly ground black pepper
5TbspEV olive oil
zest and juice of 1 lemon
2Tbspharissamore or less, to taste
generous pinch of salt
a small handful of pine nuts
Mix all the ingredients together and taste. Add more salt, if you think it's necessary. Set aside.
Place the couscous in a roomy bowl and stir in the 1/2 tsp salt.
Pour the boiling stock over and cover with a plate. Set your timer on for 5 minutes. Get on with the other ingredients in the meantime.
When the 5 minutes are up, fluff up the couscous with a fork.
Wipe the covering plate dry, then half cover the couscous, to keep warm, while you continue with the other ingredients. Covering it fully will result in a slightly stodgy couscous; couscous should always be dry and grainy.
The Other Salad Ingredients
Stone and slice the peaches. You can quarter them, or slice them into wedges. Just bear in mind that the more slices you have, the more flipping you'll be doing when cooking. Leave them as halves, if you don't want all that turning over! Set aside.
Halve the beans and cherry tomatoes.
Slice the halloumi into long, rectangular slices, if you like. Or leave them in large squares.
Finely chop the parsley.
Cooking the Salad Ingredients
Using a pastry brush or something similar, brush your griddle with a little olive oil, and char the peaches on medium heat. Do both sides, it shouldn't take more than 1 minute each side. Remove them to a plate.
Char the beans, brushing more oil, if you think you need it. You can just roll the beans on the griddle, to colour all over. 2 minutes is all you need.
Finally, let's do the halloumi. Wipe the griddle clean with a kitchen paper. Brush some oil on, and fry the halloumi slices on medium heat. Flip over after about a minute, to do the other side, once one side is a nice golden brown. Remove to a plate.
Assembling the Salad
Tip the chopped parsley into the couscous bowl, along with a few twists of freshly ground black pepper. Mix well.
Divide the couscous onto 4 salad plates or bowls.
Top each plate with the charred peaches, green beans and halloumi.
Drizzle the dressing all over and finish off with some pine nuts.