Couscous salad

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Good Food

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Recipe by Good Food

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1. Tip the couscous into a large bowl. measure 400ml boiling water into a measuring jug and crumble in the stock cube. Add the butter and stir until the stock cube has dissolved and the butter melted. Pour over the couscous, then tightly cover with cling film. Leave for 10 mins until all the stock has been absorbed.
2. Meanwhile, heat a large griddle or non-stick frying pan over medium heat. Cut the halloumi into ½cm-thick slices. When the pan is really hot (a drop of water will sizzle immediately), place the halloumi slices in the pan. Cook for 2-3 mins until charred and lightly golden. Use a fish slice to turn cheese and repeat on the other side. Cut the slices in half.
3. Tip the yogurt into a small bowl. Mix in the harissa, a little at a time, until you're happy with the flavour. Tip the chickpeas into a sieve and rinse under the cold tap. Drain any liquid from the peppers, scraping away any seeds and tear into chunks.
4. Remove the cling film from the couscous and use a fork to fluff up the grains and break up any clumps. Mix in the chickpeas, peppers and rocket. Toss through the warm halloumi slices, then drizzle over the yogurt dressing to serve.

MAKE IT YOUR OWN

• Instead of halloumi, griddle lamb steaks, then cut into strips and toss through the salad. • Try griddling sliced aubergines and courgettes along with the halloumi and tossing them through the salad.

460 kcalories, protein 20g, carbohydrate 41g, fat 25 g, saturated fat 12g, fibre 2g, salt 3.58 g

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• ange

  08 November 2007

  ange rated this recipe

  

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• kasia

  18 November 2007

  kasia rated and commented on this recipe

  

  i love this combination. great main meal salad.

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• Abu Amin

  19 May 2008

  Abu Amin rated and commented on this recipe

  

  Great recipe - makes an excellent base to experiment with once you've made the first time..

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• cuparsarah

  10 July 2008

  cuparsarah commented on this recipe

  Good Basic recipe. Added tomatoes and cucumber and used bulgar wheat to make it even healthier.

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Ingredients

• 250g couscous
• 1/2 vegetable stock cube
• knob butter (about 1 tbsp)
• 240g pack halloumi cheese
• 1/2 142ml tub natural yogurt
• 1-2 tsp harissa paste
• 200g can chickpeas
• 2 roasted red peppers (from a jar is fine)
• 50g bag wild rocket

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 5 mins

Vegetarian

Ingredients

• 250g couscous
• 1/2 vegetable stock cube
• knob butter (about 1 tbsp)
• 240g pack halloumi cheese
• 1/2 142ml tub natural yogurt
• 1-2 tsp harissa paste
• 200g can chickpeas
• 2 roasted red peppers (from a jar is fine)
• 50g bag wild rocket

460 kcalories, protein 20g, carbohydrate 41g, fat 25 g, saturated fat 12g, fibre 2g, salt 3.58 g

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