October – Corn and Israeli Couscous with Grilled Halloumi Cheese

October – Corn and Israeli Couscous with Grilled Halloumi Cheese

Corn and Israeli Couscous with Grilled Halloumi Cheese

Ingredients

4 ears of corn, with husks

1 T., plus 1/4 c. Odelay Extra Virgin Olive Oil, divided

8 oz. Halloumi cheese, sliced lengthwise 3/4″ thick

1 c. toasted walnuts (chopped)

1 c. cooked Israeli couscous (do not rinse, spread on baking sheet to cool)

3 scallions, thinly sliced

1 c. cherry tomatoes (halved)

1/2 c. fresh parsley (chopped)

1/4 c. fresh basil  (chopped)

1/4 c. fresh mint (chopped)

2 T. fresh lemon juice

2 T. white wine vinegar

Kosher salt and freshly ground black pepper

Directions

Put corn, with husks on, in the microwave for 9 min. Let cool. Cut the bottom end off and discard husks. Cut kernels off the cobs and place in large bowl.

In the mean time, brush cheese with 1 T. Odelay Extra Virgin Olive Oil and grill , turning once, until lightly charred in spots, about 5 minutes.

In the corn bowl, add walnuts, couscous, scallions, tomatoes, parsley, basil, and mint. Tear Halloumi into bite-size pieces with your hands. Add cheese to bowl and toss. Season with salt and toss. Add lemon juice and vinegar and toss. Add 1/4 c. Odelay Extra Virgin Olive Oil and toss. Lastly, add freshly ground pepper to taste.

Serves 8