Ancestral Vinegar | Warm couscous salad with merguez sausage and halloumi cheese

Ingredients

• 20 ml (4 tsp) olive oil
• 250 ml (1 cup) Israeli couscous (or pearl couscous)
• 500 ml (2 cups) chicken stock
• 4 merguez sausages, sliced into rings
• 160 g (approx. ¹⁄³ lb) halloumi cheese, sliced
• 500 ml (2 cups) arugola salad
• ½ small onion, chopped
• 15 to 20 cherry tomatoes, cut into halves
• For the dressing :
• 80 ml (¹⁄³ cup) olive oil
• 30 ml (2 tbsp) Ancestral vinegar
• 15 ml (1 tbsp) honey
• 15 ml (1 tbsp) old style mustard
• 5 ml (1 tsp) garlic, chopped
• Salt and pepper to taste