Summer couscous salad

Summer couscous salad

  • 1
  • 2
  • 3
  • 4
  • 5
(69 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
louisa_holbrook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really very nice, but I made it with a wider variety of summer veggies - pepper, aubergine and red onion along with the courgettes and tomatoes, and omitted the chick peas. I roasted these in a hot oven for 40 mins, then combined with the couscous, fried halloumi and dressing. Delicious on a summer evening with a glass of chilled rose!

stevebirkbeck's picture

Really easy and the kids loved it

roanna_477's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was amazing! So tasty! I had my parents over for Sunday lunch in the garden, we had this with roast chicken and it was a really nice combination. Will definately be having it again!

madeleineyoung's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really delicious. I served it as part of a barbecue and there would have been enough for eight. Looking forward to the leftovers today!

abibradley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely love this recipe, I've had it 3 times this week already. I added some aubergine as well which worked really well.

ilovefood2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this time and time again - it is now one of my all time favourites.

squidgy69's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe, it has become a firm favourite in our house.

prasmichhotmail's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

kfurber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

gangajay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

gangajay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

stoofadoof's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

mother_ship's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :-)!

sarahcookerybook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

belle1409's picture

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

fubsymum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

surreywharf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

salterfamily's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

msmooo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips