Summer couscous salad

Summer couscous salad

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(87 ratings)

Cook: 40 mins


Serves 4
A Middle Eastern treat, ready in minutes

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal721
  • fat50g
  • saturates14g
  • carbs47g
  • sugars1g
  • fibre4g
  • protein23g
  • salt2.86g
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  • 250g couscous



    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

    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



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

  • 300g small vine-ripened tomatoes, halved



    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

    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



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

  • ½ tsp sugar



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


  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 (91)

flatwhite's picture

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

kingcnut's picture

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

pinakin's picture

Loved this recipie. You end up making a lot, which lasted two days.

rehanapmalik's picture

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

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

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

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

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

loved it! but i did use less olive oil than suggested

daffy369's picture

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

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.

ummyusef's picture

I absolutely love this dish, however, I found the quantinties are just crazy as for as the dressing goes: you can kill someone with your breath after putting 2 cloves of garlic in, and there's way too much oil too, it takes over all other flavours!

I just mix equal quantities of olive oil and lime/lemon juice (tasting to make sure neither is overpowering), add a pinch of sugar and A PINCH OF POWDERED GARLIC INSTEAD OF 2 CLOVES. That's much better imo :)

helenlknock's picture

This is a firm favourite in our house. I don't use all of the oil in the dressing and it's still fab. We use a griddle pan rather than a frying pan so the courgettes and cheese look fab with the char-stripes!

chrisbing's picture

Fantastic, always goes down well as a salad at a BBQ, with meat-eaters and veggies alike!

hillside8's picture

Brilliant when feeding large numbers, even my picky children loved it.

rachg84's picture

Very tasty - got my dad eating veggi which was amazing!

elainegrima's picture

amazing taste!!!!

lauraloo72's picture

Dressing was delicious!

joanneruffell's picture

This was absolutely superb! Only thing I did differently was to roast the courgettes in a hot oven for ten minutes and then remove and roast the tomatoes on the same tray for a further ten minutes. This simplified the dish as I didn't have to stand over a pan and it still gave a lovely flavour.


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