Summer couscous salad

Summer couscous salad

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(91 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

    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

    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

    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

    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

    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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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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rubydiamanda
30th Mar, 2017
5.05
Beautiful but will half the amount of oil next time and you needed more stock than stated.
amac253
29th Oct, 2016
5.05
Very tasty
SilviaSherr's picture
SilviaSherr
4th Aug, 2016
5.05
this has now become a staple in our household. Love it
efood
29th Sep, 2015
5.05
A regular meal in our household. Delicious.
earlgreytea
11th Jul, 2015
5.05
Have made this many times, it's delicious
drivel_head
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.
annaloufood
17th Aug, 2014
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_sikora
5th Aug, 2014
5.05
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
1st Jul, 2014
Absolutely lovely. Even my meat crazy husband thought it was good. I added lentils instead of chickpeas and pepper and onion
rubseb
30th Jun, 2014
5.05
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.

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smcgettigan
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...