From the Globe and Mail
Combine dressing ingredients in a small bowl and set aside.
Heat grill to medium-high.
Bring water to a boil in a medium saucepan, add couscous, lower heat to medium and cook for 10mins or until tender. Remove from heat and allow to cool. Fluff with a fork.
Brush cauliflower and eggplant with oil and grill until tender and lightly charred (about 6-8 mins per side). During the last 4 mins, grill the halloumi for 2 mins per side. Once the cauliflower and eggplant are cool, chop and place in a large mixing bowl along with the couscous, chickpeas, apricots, spinach and dressing. toss until well mixed. Stir in parsley and sea salt.
Serve on 6 plates, each topped with a slice of grilled halloumi.
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 375 | ||
Calories from Fat: 223 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1518mg | 52 % | |
Potassium 859.1mg | 23 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 28.2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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