Summer couscous salad

Summer couscous salad

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(82 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

    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

    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, questions and tips

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Comments (89)

efood's picture

A regular meal in our household. Delicious.

earlgreytea's picture

Have made this many times, it's delicious

drivel_head's picture

This was OK, tasty and speedy for a midweek dinner, but nothing very special. A few pointers: 1. it takes nowhere near the 40mins states above. 2. 250ml stock was nowhere near enough for 250g couscous. 3. I found the dressing tasted of olive oil and not much else - would reduce the quantity next time.

annaloufood's picture

Overall delicious however the kids found too garlicky... I'd use one large clove next time. Also I found I needed more stock for the couscous than stated - about 350ml. I didn't have any tomatoes so used red pepper which worked well.

sarah_h_butler's picture

This is an excellent dish! Really tasty and great flavours. I added some peppers which i did on the grill pan for a few minute to soften, which were a great addition. I did need to top up the oil in the pan a couple of times, so with that and the halloumi i'm not sure this was as healthy as i'd like, but you can adapt the cooking methods to easily fix this. Will definitely be making again!

SmlSave's picture

Absolutely lovely. Even my meat crazy husband thought it was good. I added lentils instead of chickpeas and pepper and onion

rubseb's picture

This recipe has become a summer staple in our house. It has everything I want in a dish: lots of veggies, not too many calories, mostly good fats (from the olive oil) and packed with flavour. Tips:
- You can easily use more courgette & tomatoes. Both will make the dish juicier, offsetting the couscous & chickpeas which can be a bit dry on their own.
- Doing this will also allow you to use less oil in the dressing if you want to cut the calories. You might also consider grilling rather than frying the courgette & halloumi.

lizleicester's picture

Really delicious and fantastically easy. Didn't add the halloumi because the dish needed to be dairy free.

lizleicester's picture

This is a delicious combination and very easy to do. Although slicing cherry tomatoes is a bit of a faff, it;s worth it.

SianMP's picture

Totally delicious and insanely easy. I made it with quinoa as a healthier option and ditched the stock to lower the salt. Super tasty and quinoa gave it a great texture.

youngedck123's picture

brilliant recipe! it is my go to salad when in a hurry as always know its going to turn out great and taste Delicious. such a nice dressing!

jamisondiane's picture

Highly recommend this recipe. I've made it for bbqs and lunches. Always goes down a treat!

youngedck123's picture

Great recipe highly recommended! everything that you love in a salad in one pot and I adored the halumi :)

brieandgrape's picture

This is delicious! I have made this a few times now and look forward to it every time. It's so moreish and the flavours are out of this world. It's one of my favourites by far.

freshcream's picture

this salad got such high ratings i had to make it, especially since im trying so hard to lose weight. just made it a few minutes ago, but didnt have any halloumi or chickpeas so subbed with homemade fried chicken strips. am so disappointed, its really nothing to rave about at all. i even spiced it up with red chilli and powdered cumin, but its still dull and forgettable. apart from tabbouli i find that couscous generally tends to disappoint me, and my kids refuse to eat it. each to his own i guess. the quest for the perfect salad continues.

goldie3's picture

Delicious as it is, and is a great accompaniment with a BBQ. Everyone loves it. I can't stop eating it every time I go to the fridge! Leftovers still taste great the next day.

Jennabean's picture

This was so yummy! I added chicken and red onions to it too and it was delicious, clean plates all round :)

jobarr's picture

I've made a couple of times now. Missed out chickpeas - didn't remember first time and was good without, so left out again. Used red onion,tomatoes, courgette and pepper first time. Switched aubergine for courgette the second - all good. Having read comments, I changed dressing - less oil, abt 50ml, 2 tbsp lime/lemon juice and 1 clove garlic. Still used 1/2 tsp sugar. Have used mix of basil and mint and just basil - both good. Really tasty. I roasted veg, so probably a bit of extra oil from that. Used halloumi both times - grilled on griddle pan - and served with chicken and new/jacket potatoes. This has converted my previously non couscous eating husband - he says the dressing makes the difference. Leftovers are great for lunch.

mrsjamtart's picture

really nice summer recipe - used tenderstem broccoli as i don't like courgette, and found 2 garlic cloves to be a bit too much in the dressing but otherwise delicious!

bluebell1811's picture

Really liked this. Added sugar snap peas, some broccoli florets and asparagus and cut out the halloumi and it was really nice. Didn't use the dressing though. Made it as instructed but just didn't like the taste, so we made something else instead. But otherwise, we really liked it.


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Tips (1)

smcgettigan's picture

I don't understand why you would ever make the cous cous first?! Fry the courgettes then the tomatoes then stick them and the chickpeas back in the pan and sprinkle over the dry cous cous, pour over the stock, mix everything together and cover with cling film. The cous cous will absorb all the flavours and taste much much better. Grill/griddle the halloumi and when the cous cous is 'done' stir through the dressing and top with the halloumi...

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