Summer couscous salad

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Good Food

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Recipe by Good Food

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1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Per serving

721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, salt 2.86 g

'The flavours in this dish were quite something - particularly the combination of the fried halloumi and courgettes.'

Latest comments and suggestions

• msmooo

  05 November 2007

  msmooo rated and commented on this recipe

  

  This is a great quick and easy summer recipe, I let the halloumi marinade in the dressing for 10-15 min first. Also have used just courgettes mushrooms, red peppers and red onion, for the "veggies" in the recipe.

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• jude's book

  17 November 2007

  jude's book rated and commented on this recipe

  

  This has become a firm favourite particularly when our courgettes are in season. very easy to make

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• Lynsey

  13 December 2007

  Lynsey rated this recipe

  

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• surreywharf

  26 March 2008

  surreywharf rated and commented on this recipe

  

  This is a keeper. A wonderful change for vegetarians or meat eaters as well. I add a teaspoon of harrissa to the dressing and it makes it even better.

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• Mhairi

  28 May 2008

  Mhairi rated and commented on this recipe

  

  really great summery salad. It even satisfies my carnivorous husband!

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• Belle

  08 June 2008

  Belle commented on this recipe

  Great salad, perfect for barbeques, and a lovely main meal as well.

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• Cookery Book

  17 June 2008

  Cookery Book rated and commented on this recipe

  

  Who'd have thought courgettes could taste so delicious?! Everyone loves this in my house...

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• mother*ship

  02 July 2008

  mother*ship rated and commented on this recipe

  

  Absolutely loved this! The combination of flavours is fantastic! I threw in some green beans that needed using up and only used half the oil suggested, 125ml seemed a bit excessive, and it was still totally delicious and even the kids liked it (except the courgette :-)!

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• stoof

  03 July 2008

  stoof rated and commented on this recipe

  

  good one... usually have half one night, then for lunches at work the next day

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• Food Glorious Food

  25 July 2008

  Food Glorious Food rated this recipe

  

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• GJ

  27 July 2008

  GJ commented on this recipe

  Love this recipe! The halloumi is delicious. I use aubergine instead of courgettes simply because I prefer them and that works perfectly well too. I will try adding harissa next time as some of the other readers have suggested.

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• GJ

  27 July 2008

  GJ rated and commented on this recipe

  

  Love this recipe! The halloumi is delicious. I use aubergine instead of courgettes simply because I prefer them and that works perfectly well too. I will try adding harissa next time as some of the other readers have suggested.

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• Katharine

  14 August 2008

  Katharine rated and commented on this recipe

  

  Fantastic receipe and great for lunch the next day. I use whatever veg is in season and in the fridge.

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• pritv

  16 October 2008

  pritv commented on this recipe

  This is a great additional recipe when you've got extra guests coming at short notice ! I find using a griddle pan ensures you get that summer alfresco taste and you also use less oil.

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• pritv

  16 October 2008

  pritv rated this recipe

  

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Ingredients

• 250g couscous
• 250ml vegetable stock , boiling
• 400g can chickpeas , drained and rinsed
• 1-2 tbsp vegetable or olive oil
• 300g courgettes , sliced on the slant
• 300g small vine-ripened tomatoes , halved
• 250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

• 125ml olive oil
• 3 tbsp lime juice
• 2 large garlic cloves , finely chopped
• 2 tbsp chopped fresh mint
• ½ tsp sugar

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Difficulty and servings

Serves 4

Easily doubled

Preperation and cooking times

Cook 40 mins

Vegetarian

Ingredients

• 250g couscous
• 250ml vegetable stock , boiling
• 400g can chickpeas , drained and rinsed
• 1-2 tbsp vegetable or olive oil
• 300g courgettes , sliced on the slant
• 300g small vine-ripened tomatoes , halved
• 250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

• 125ml olive oil
• 3 tbsp lime juice
• 2 large garlic cloves , finely chopped
• 2 tbsp chopped fresh mint
• ½ tsp sugar

Per serving

721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, salt 2.86 g

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