Corn and Fregola with Grilled Halloumi Cheese

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I made this when you guys came over for supper this summer. Notes on the ingredients: I found Israeli couscous at the farmers market. PC brand makes halloumi so an Extra Foods is where I found it. I'm sure there are more brands around too. It is soooooo good.

1 cup walnuts
1 cup fregola or Israeli couscous
Kosher salt
4 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
Freshly ground black pepper
8 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons (or more) white wine vinegar


Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.

Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.

Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.

Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ cup oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

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