Preparation
In a saucepan, heat 10 ml (2 tsp) of olive oil on medium heat. Add the couscous a stir so that it is evenly coated with oil. Cook for 2 to 3 minutes on low-medium heat while occasionally stirring, until the couscous is lightly golden and aromatic.
Pour the chicken stock in the saucepan and bring to a boil. Cover and let simmer for 8 to 10 minutes on low heat, until the liquid is fully absorbed. Remove from heat and let stand for 5 minutes before stirring with a fork.
In a large pan, heat the rest of the olive oil on medium heat. Cook the sausage pieces for 2 to 3 minutes on each side. Set aside on a dish.
In another pan on medium heat, grill the halloumi cheese slices for 30 seconds to 1 minute on each side.
In a salad bowl, whisk all dressing ingredients.
Add the arugula salad, the onion, tomatoes, the couscous and the sausage. Stir delicately.
Divide the salad into 4 plates. Garnish with halloumi cheese.
