Summer couscous salad

Summer couscous salad

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(93 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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Bigspottedcat's picture
21st Feb, 2012
Its easy enough and worth a try
10th Jan, 2012
I only used around 100ml of oil and I think it was a bit too much. I didn't add the sugar either. I really like it, but my partner hate it, so that is why I only put 3 stars....sorry
18th Sep, 2011
Very easy and quick, was great for pot luck. Think I will possibly add aubergine and/or chicken next time.
17th Sep, 2011
Outrageously tasty and really impressive-looking, but so quick and easy (and only one pan!). Brilliant recipe, really pleased with it.
pinakin's picture
29th Aug, 2011
Loved this recipie. You end up making a lot, which lasted two days.
22nd Aug, 2011
Absolutely delicious. Had this with BBQ. Substituted lime with lemon as didn't have a lime. I used baby sweetcorn too. Definitely making this again!
2nd Aug, 2011
Amazing. The second try I used aubergine and courgette and increased the quantity by 1/3, reduced the amount of chickpeas and cous cous by 1/3, and halved the quantity of halloumi. I roasted the vegetables instead of frying them. I think the secret to this recipe is the phenomenal dressing. (I used lemon rather than buying a lime and it was still spectacular.)
30th Jul, 2011
Lovely stuff. Very simple and I felt full and healthy afterwards. I added some crispy chicken on top as I was hungry and it worked really well.
30th Jun, 2011
Tasty dish. I added some chopped peppers too. Think I will add red onion and grill veggies next time as suggested by others as will be less greasy. Looking forward to leftovers for lunch toorrow
29th Jun, 2011
Just did a quickie version of this recepie to go with oven baked salmon portion. It was quick and the dressing was delicious though I did'nt use fresh mint, only dried as it wasnt planned. Next time will def do it properly adding chickpeas and Haloumi, lush!...Good for adding whatever summer seasonal veg you feel like too.


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