Fried Haloumi Salad with avocado, citrus and couscous
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Cooking tools:
- Nonstick skillet
- Tongs
- Pot
- Mixing bowl
- Plastic wrap
- Fork
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Citrus press
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Kitchen towel
- Paper towel
- Spoon
- Peeler
- Colander
- Refrigerator
Ingredients
- 200 g Saputo Haloumi Block Format (1.6 kg), sliced into 4-6 even pieces
- 1/4 cup Olive Oil
- 1/2 tsp Salt
- 2 tsp Vegetable bouillon
- 1 cup Water
- 1 and 1/2 cups Couscous
- 1/4 bunch Fresh cilantro, chopped
- 2 sprigs Fresh mint
- 1 Navel orange, segmented and juiced
- 1 grapefruit segmented and juiced
- 1/2 tsp Salt, to taste
- 2 Whole Red Onion
- 1 cup Red wine vinegar
- 1/2 cupWhite sugar
- 1/3 cup Remaining navel orange, juiced
- 1/4 cup Remaining grapefruit, juiced
- 1/2 Lemon, juiced
- 2 tbsp Olive Oil
- 1/2 tspSalt, to taste
- 1/2 tbsp Olive Oil
- 1/2 Avocado
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