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Summer couscous salad

Summer couscous salad

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Rating: 5 out of 5.142 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
NutrientUnit
kcal721
fat50g
saturates14g
carbs47g
sugars1g
fibre4g
protein23g
salt2.86g
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Ingredients

For the dressing

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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Rating: 5 out of 5.142 ratings
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