Directions

1. For the Pan Seared Haloumi: In a medium sized, non-stick frying pan on medium high heat, add your olive oil. Allow to heat for one minute Then carefully add your Saputo Haloumi. Sear for 2 minutes per side or until it reaches a beautiful golden brown. Remove from the pan, pat dry, season to taste and set aside.
2. For the Couscous: Bring water to a boil, add in vegetable bouillon and allow it to dissolve. Add your couscous and give it a quick stir then put on a tight-fitting lid. This steam that’s created will thoroughly cook your grains for approximately 15 minutes. Once fully cooked, remove the lid and fluff with a fork. 
3. Add your chopped herbs, fresh citrus fruits and dressing. Mix this thoroughly so all ingredients are well combined.
4. For the Pickled Red Onions: In a small pot bring sugar, water and vinegar to a boil. Add red onions to a small bowl and pour the boiling liquid on top. 
5. Cover tightly with plastic wrap and allow it to cool to room temperature. The residual heat from the pickling liquid will cook the onions.
6. For the Dressing: In a medium-sized bowl, squeeze out the remaining juice from the orange and grapefruit.  Add the juice from half a lemon, 2 tablespoons of olive oil and a pinch of salt. Whisk and set aside.
7. For Assembly: Place Saputo Haloumi on the bottom of the plate and top with couscous salad. Finish with pickled onions and avocado. Drizzle of good quality olive oil.