Summer couscous salad

Summer couscous salad

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(134 ratings)

Cook: 40 mins


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

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal721
  • fat50g
  • saturates14g
  • carbs47g
  • sugars1g
  • fibre4g
  • protein23g
  • salt2.86g


  • 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 cucurbit, 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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Christian Morris
7th Jun, 2020
Just made this. Hard to understand how it has such high reviews. The dressing, made exactly as per the instructions, just tasted overwhelmingly of oil. Having put half of the dressing on the couscous, I refrained from adding the rest, since things were already oily enough. Sadly the taste of the dish was then quite bland. We added white wine vinegar to the dressing to try to add some sharpness. This made it tolerable. As a whole the dish was edible, but definitely not something I would make again, at least not without some radical changes.
Agathacooks's picture
4th Jan, 2020
I've made this around 4 times now and it's a big success every time. Only thing is I think there's too much couscous... I would half the couscous... Also, if you take a bite without any halloumi it will lack salt, because the dressing is not salty... I wouldn't recommend adding salt to the dressing because with the halloumi it'll be too much, so what I would do is increase the amount of halloumi so there is some in every bite... all in all, DELICIOUS!!!!
Mark Jackson
20th Jul, 2019
Just made this, very good, wouldn't have thought combining couscous and halloumi
Frantic Flapjack
8th Jul, 2019
Lovely couscous. I added some steamed asparagus instead of the courgettes.
ringall's picture
1st May, 2019
Delicious (and easy) summer salad for my upcoming picnic selection!
DazzledDesire's picture
19th Apr, 2019
Absolutely lovely! Deffo going to make again.
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.


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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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