Instructions
- In a large bowl, add the couscous and drizzle with a generous amount of olive oil. Toss to coat the grains, then pour in the hot chicken broth. Cover and let sit for 5 to 10 minutes, until the couscous is light and fluffy. Fluff with a fork to separate the grains.
- Meanwhile, prepare the dressing. In a small bowl, whisk together the olive oil, honey, lemon juice, cinnamon, cumin, and turmeric. Season with salt and pepper to taste.
- Add the cucumbers, pomegranate seeds, Nutterie Currants Raisins, Nutterie Dried Cranberries, and Nutterie Raw Pistachios to the couscous. Pour the dressing over top and gently toss to combine all the textures and flavors.
- Heat a drizzle of olive oil in a skillet over medium heat. Grill the halloumi slices for about 2 minutes per side, until golden and crispy on the outside.
- Spread the labneh onto the bottom of a large serving plate or platter. Top with the couscous salad, then add the warm grilled halloumi. Finish with fresh cilantro, a drizzle of olive oil, and a few extra crushed pistachios for added crunch.
