Summer couscous salad

Summer couscous salad

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(76 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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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.

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

hillside8's picture
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Brilliant when feeding large numbers, even my picky children loved it.

rachg84's picture
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Very tasty - got my dad eating veggi which was amazing!

elainegrima's picture
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amazing taste!!!!

lauraloo72's picture
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Dressing was delicious!

joanneruffell's picture
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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.

lourolls01's picture
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This has potential but we all agreed that this was far too oily. I left out some of the oil but it was still too much. I also added harissa paste which gave it an extra kick & used chicken for my partner as he doesn't like halloumi. Will make it again but use less oil next time.

pppastry's picture
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Great recipe and really simple.

rachel_rocco's picture
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Have made this twice now and will continue to do so, its lovely! I add roasted peppers and red onions and leave out the tomatoes.

vcrovato's picture
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I make a very similar recipe, I use courgettes as well as yellow peppers and aubergines and I fry them until soft. I like the mix of colours and I find the aubergines satisfy even the non-veggies . I also add pinenuts and grill the halloumi instead of frying it.
I don't normally use the dressing but will give it a try as I love anything with lemon!

berryt's picture
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have made this numerous times - always popular with friends, and a good dish to share

nafarros's picture
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This is absolutely delicious and easy to make. Shall make it time and time again.

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