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Summer couscous salad

Summer couscous salad

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(80 ratings)

Cook: 40 mins

Easy

Serves 4
A Middle Eastern treat, ready in minutes

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition per serving

  • kcalories721
  • fat50g
  • saturates14g
  • carbs47g
  • sugars1g
  • fibre4g
  • protein23g
  • salt2.86g
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Ingredients

  • 250g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 250ml vegetable stock, boiling
  • 400g can chickpeas, drained and rinsed
  • 1-2 tbsp vegetable or olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g courgette, sliced on the slant

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 300g small vine-ripened tomatoes, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 250g pack halloumi cheese, thickly sliced and then halved lengthways

For the dressing

  • 125ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp lime juice
  • 2 large garlic clove, finely chopped
  • 2 tbsp chopped fresh mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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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.

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Comments (89)

mavrakakis's picture
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I tend to include aubergines as well as courgettes which makes cooking time a little longer, but its worth it. A hit with everyone!

Richb437's picture
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Very nice. Loved it. First time we had Halloumi.

The cheese can be switched with feta I suppose...
This would be good with chicken too...

winnann's picture
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Enjoyed this for lunch with veggie friends who commented it was tasty. Served with jaket with jacket potatoes it makes a large portion.

winnann's picture
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Enjoyed this for lunch with veggie friends who commented it was tasty. Served with jaket with jacket potatoes it makes a large portion.

deeanne23's picture
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LOVE this! My favourite meal of the moment!

sarahw1986's picture
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Delicious summer recipe, we had with chicken rather than cheese and it was so tasty

brieandgrape's picture
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This is a really tasty dish, absolutely love it,

carpetgerbil's picture
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This is a firm favourite for me and my husband. I make two changes, though: instead of tomatoes I always use those large, long pointed sweet red peppers, either grilled or fried with skin removed, and when serving add a nice big dob of natural yoghurt.

eyupitsemily's picture
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This was absolutely gorgeous! I drizzled a little chili oil over the couscous to give it a bit of a kick, my boyfriend, who is usually very hard to please and a big meat-eater asked if I can cook this every day! Lovely summery meal.

hairybloke's picture
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Delicious. Very filling as well. I added a yellow pepper to the courgettes which worked very well. Will definitely do this again.

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.

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