Servings : 4 | Preparation : 25 min | Cooking time : 21 min
- 2 ears of corn, peeled
- 2 tsp olive oil
- 1 packet of halloumi (200 g), cut into 8 slices
- 1 cup of whole wheat couscous
- 1 cup of boiling water
- 2 tsp butter
- 1 cup arugula, packed
- 1/3 cup of blueberries
- 2 tbsp almonds, coarsely chopped
- Vinaigrette, blueberries (see recipe below)
- Salt and pepper
- Set the grill at medium power. Brush the ears of corn with oil, then season with salt and pepper. Drop the ears of corn on the oiled grill of the barbecue, then close the lid and cook for 15 minutes (turn the cobs from time to time during cooking). Add the slices of halloumi on the grill, and continue cooking 6 minutes or until the corn is tender and the cheese is marked (the return to mid-cooking). Using a knife, remove the corn kernels.
- Meanwhile, in a large mixing bowl heat resistant, mix the couscous, boiling water and butter. Cover and let stand for 5 minutes. Fluff up the couscous with a fork.
- Mix the corn kernels, grilled, arugula, blueberries, and almonds with the couscous. Garnish with the grilled cheese and serve with vinaigrette.
In a blender or food processor, puree 1 container blueberries (170 g), 3 tbsp of balsamic vinegar, 1 tablespoon of liquid honey and 2 tsp of Dijon mustard. Pour 1/3 cup of olive oil in a thin stream, blending until the mixture is smooth. Season with salt and pepper. (The vinaigrette will keep up to 3 days in the refrigerator.)