Summer couscous salad

Summer couscous salad

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(99 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

    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

    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 cloves, 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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sarah cook's picture
sarah cook
3rd Sep, 2018
I make this all the time and it never fails to impress. Delicious flavours and textures.
29th Jun, 2018
Firm favourite of mine for a quick impressive midweek lunch with friends. Yum! Often serve with a roasted chicken to feed a hungry crowd.
19th Apr, 2018
This is a favourite in our house! So quick and easy. I'm not a huge fan of raw garlic myself so fry it off a little bit with the courgette instead of adding to the dressing but otherwise love everything about this dish.
25th Jul, 2017
Easy, versatile and delicious. Lovely with a few roasted chicken legs on top too. This is a summer staple in our home. I agree with the tip regarding the couscous absorbing the flavour of the sauce - adds more depth & eliminates the slightly over powering flavour of olive oil.
30th Mar, 2017
Beautiful but will half the amount of oil next time and you needed more stock than stated.
29th Oct, 2016
Very tasty
SilviaSherr's picture
4th Aug, 2016
this has now become a staple in our household. Love it
29th Sep, 2015
A regular meal in our household. Delicious.
11th Jul, 2015
Have made this many times, it's delicious
10th Sep, 2014
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.


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9th Aug, 2014
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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