Avoiding Additives and Preservatives

Check the halloumi to make sure it does not contain additives or preservatives. Use butter that contains only cream, with no colour added. I use a balsamic vinegar with only naturally occurring sulfites and President’s Choice Old-Fashioned Dijon.

Make the blueberry dressing

Cook the corn

Cook the couscous

Couscous salad with grilled halloumi and blueberries

Ingredients:

Salad

2 cobs corn, husks and silk removed

2 tsp (10 ml) olive oil

Salt and pepper

1 7 oz (200 g) pkg halloumi, cut into 8 slices

1 cup (250 ml) couscous

2 tsp (10 ml) butter

1 cup (250 ml) arugula

1/3 cup (85 ml) fresh blueberries

2 tbsp (30 ml) coarsely chopped almonds

Blueberry dressing

2 cups (500 ml) fresh blueberries

3 tbsp (45 ml) balsamic vinegar

1 tbsp (15 ml) liquid honey

2 tsp (10 ml) Dijon mustard

1/3 cup (85 ml) olive oil

Salt and pepper

Preparation:

Corn and halloumi

Preheat grill to medium-high heat; grease grate well. Brush corn with oil; sprinkle with salt and pepper. Place corn and halloumi on grill; close lid and grill, turning occasionally, until corn is tender and halloumi is well marked, about 15 minutes for corn and 6 minutes for halloumi. Let corn cool slightly; remove kernels from cobs.

Blueberry dressing

Meanwhile, in blender or food processor, purée blueberries, vinegar, honey and mustard. Add olive oil in thin drizzle until mixture is smooth; season with salt and pepper. Dressing can be made ahead and refrigerated for up to 3 days.

Salad

In large, heatproof bowl, mix together couscous, 1 cup (250 ml) boiling water and butter; cover and let stand for 5 minutes. Fluff with fork. Add corn kernels, arugula and blueberries; toss until well combined. Top with grilled halloumi and almonds and serve with dressing. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Use a wine vinegar without sulfites added, and check the label on the almonds to make sure they have no preservatives added.

Chop almonds and chive for the salad

Separate the endive heads into individual leaves

The recipe calls for Arctic char, but almost any fish would work

Mix the salad ingredients together

Arctic char with couscous and citrus salad

Ingredients:

1 cup (250 ml) couscous

4 clementines or 2 small oranges, peeled and sliced into rounds

2 tablespoons (30 ml) sherry vinegar or white wine vinegar

¼ cup (60 ml) olive oil

kosher salt and black pepper

1 head endive, leaves separated

¼ cup (60 ml) chopped roasted almonds

2 tablespoons (30 ml) chopped fresh chives

4 6-ounce (170 g) pieces boneless, skinless arctic char or salmon

Preparation:

Cook the couscous according to the package directions.

Combine the clementines, vinegar, 3 tablespoons (45 ml) of the oil, and ¼ (1 ml) teaspoon each salt and pepper in a medium bowl. Add the endive, almonds, and chives and toss to combine.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.

Season the fish with ½ teaspoon (2 ml) salt and ¼ teaspoon (1 ml) pepper. Cook until opaque throughout, 3 to 4 minutes per side.

Serve the couscous topped with the citrus salad and fish, drizzled with any remaining dressing. Serves 4.

From the April 2014 issue of Real Simple