Name: Summer couscous salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 250g couscous; 250ml vegetable stock boiling; 400g can chickpeas drained and rinsed; 1-2 tbsp vegetable or olive oil; 300g courgette sliced on the slant; 300g small vine-ripened tomatoes halved; 250g pack halloumi cheese thickly sliced and then halved lengthways; 125ml olive oil; 3 tbsp lime juice; 2 large garlic cloves finely chopped; 2 tbsp chopped fresh mint; ½ tsp sugar

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Summer couscous salad

Summer couscous salad

Good Food team

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Serves 4

Easy

Cook: 40 mins

A star rating of 4.7 out of 5.187 ratingsRate

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Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g couscous
250ml vegetable stock

boiling
400g can chickpeas

drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgette

sliced on the slant
300g small vine-ripened tomatoes

halved
250g pack halloumi cheese

thickly sliced and then halved lengthways

For the dressing

125ml olive oil
3 tbsp lime juice
2 large garlic cloves

finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

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Nutrition: per serving

kcal721
fat50g
saturates14g
carbs47g
sugars1g
fibre4g
protein23g
salt2.86g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2003

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A star rating of 4.7 out of 5.187 ratings

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