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Summer couscous salad

Summer couscous salad

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(81 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

  • kcal721
  • 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, questions and tips

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Comments (89)

rachel_rocco's picture
5

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
5

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
5

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

nafarros's picture
5

This is absolutely delicious and easy to make. Shall make it time and time again.

marie-antoinette's picture

This recipe is fabulous-I cook this on a regular basis and even got my mum hooked on it (and she never used to like couscous!) I pan-fried some chopped red onions, green peppers as well as the courgettes....also a bit of chilli (1 chopped/teaspoon of chilli powder) gives it a real kick!

PollyChelsea's picture

Made this last night for the umpteenth time, a real favourite in our house, I don't even get the usual complaints of 'no meat?' My tip is to put the sliced courgettes in a plastic bag with a drizzle of olive oil, mix well and then place them on a baking tray in a very hot oven for about 10 minutes, they don't even need turning over if the oven is hot enough, the toms go in for about five minutes. It saves all that messing about with a frying pan. Enjoy!

etlmasr's picture
5

Great recipe! Add a teaspoon of harissa to the stock when making the couscous for a little extra zing.

stephsmum's picture
5

Delicious! I made this for the first time today,I halved the ingredients as I was only making it for two of us, but wished I hadn't as I would have loved to take the leftovers to work for lunch. Will be making it again and again.

muffyrat's picture
5

delicious, everyone loved this

monroe's picture
5

This was a great recipe and went down well with the whole family. Tasted great as a packed lunch the next day too. Will definatley be making again

louisa_holbrook's picture
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
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
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
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
5

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

squidgy69's picture
5

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

prasmichhotmail's picture
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
5

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

gangajay's picture
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.

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