Summer couscous salad

Summer couscous salad

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(69 ratings)

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Cooking time

Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A Middle Eastern treat, ready in minutes

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
721
protein
23g
carbs
47g
fat
50g
saturates
14g
fibre
4g
sugar
1g
salt
2.86g

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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Method

  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.

Recipe from Good Food magazine, June 2003

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Comments

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alice-x-x's picture
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Delicious! We put basil instead of mint in the dressing and skipped the lime and it was just as lovely!

rsimlova's picture

We have the same recipe, but the marinade consists of greek yoghurt, olive oil, lemon juice and cumin. This you use to marinade the tomatoes, courgette , red pepper and haloumi pieces.
Place all on a wooden skewers, covering each end with a lemon wedge. Barbecue or grill, depending on the weather or will.

rsimlova's picture

We have the same recipe, but the marinade consists of greek yoghurt, olive oil, lemon juice and cumin. This you use to marinade the tomatoes, courgette , red pepper and haloumi pieces.
Place all on a wooden skewers, covering each end with a lemon wedge. Barbecue or grill, depending on the weather or will.

dherrera's picture
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This is gorgeous!

pineapplesquish's picture
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Very tasty and satisfying, great for packed lunches!

mdej123's picture
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Absolutely love this salad, served this for a girlie lunch and was complemented on this by all. Easily doubled, great for a barbecue.

Bigspottedcat's picture
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Its easy enough and worth a try

mdcbc2's picture
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I only used around 100ml of oil and I think it was a bit too much. I didn't add the sugar either. I really like it, but my partner hate it, so that is why I only put 3 stars....sorry

flatwhite's picture
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Very easy and quick, was great for pot luck. Think I will possibly add aubergine and/or chicken next time.

kingcnut's picture
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Outrageously tasty and really impressive-looking, but so quick and easy (and only one pan!). Brilliant recipe, really pleased with it.

pinakin's picture
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Loved this recipie. You end up making a lot, which lasted two days.

rehanapmalik's picture
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Absolutely delicious. Had this with BBQ. Substituted lime with lemon as didn't have a lime. I used baby sweetcorn too. Definitely making this again!

cdcarbonell's picture
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Amazing. The second try I used aubergine and courgette and increased the quantity by 1/3, reduced the amount of chickpeas and cous cous by 1/3, and halved the quantity of halloumi. I roasted the vegetables instead of frying them. I think the secret to this recipe is the phenomenal dressing. (I used lemon rather than buying a lime and it was still spectacular.)

shepini's picture
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Lovely stuff. Very simple and I felt full and healthy afterwards. I added some crispy chicken on top as I was hungry and it worked really well.

emmagotz's picture
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Tasty dish. I added some chopped peppers too. Think I will add red onion and grill veggies next time as suggested by others as will be less greasy. Looking forward to leftovers for lunch toorrow

zeezee06's picture
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Just did a quickie version of this recepie to go with oven baked salmon portion. It was quick and the dressing was delicious though I did'nt use fresh mint, only dried as it wasnt planned.
Next time will def do it properly adding chickpeas and Haloumi, lush!...Good for adding whatever summer seasonal veg you feel like too.

arodway's picture

Made this twice this week. First, cold for my birthday party and again last night, warm for supper. Reason for twice in one week? It went so quickly even though I tripled the quantity that I didn't even taste it on Saturday. Last night added pointy rep pepper-delicious. Especially loved by vegetarian daughter.

elodie369's picture
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loved it! but i did use less olive oil than suggested

daffy369's picture
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oh, it was so good, I had to come straight on here to leave a comment.
I really enjoyed it.
I added a mild chilli to the veg and roasted instead of fried. I also added a teaspoon of harissa to the dressing as suggested above. It was delicious!
I'm looking forward to barbeque season so I can show it off to people.

ummyusef's picture
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Also, sometimes I find it quicker to just roast the vegetables rather than frying them (so you don't have tu turn them over and it may also save some fat ;p) and it tastes just as good.

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