Summer Couscous Salad Recipe

Name: Summer Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: couscous and vegetables; 9 ounces couscous (250g); 1 cup boiling vegetable stock (250ml); 400 g canned chick-peas (14 1/8 ounces); 1 -2 tablespoon olive oil; 10 ounces courgettes, sliced on the slant (300g); 10 ounces cherry tomatoes, halved (300g); 250 g halloumi cheese, thickly sliced, then halved lengthways (1 packet = 8 7/8 ounces); dressing; 1/2 cup olive oil (125ml); 3 tablespoons lime juice; 2 large garlic cloves, finely chopped; 2 -3 tablespoons chopped of fresh mint; 1/2 teaspoon sugar; garnish; mint leaf

Servings: persons

couscous and vegetables
9 ounces couscous (250g)
1 cup boiling vegetable stock (250ml)
400 g canned chick-peas (14 1/8 ounces)
1 -2 tablespoon olive oil
10 ounces courgettes, sliced on the slant (300g)
10 ounces cherry tomatoes, halved (300g)
250 g halloumi cheese, thickly sliced, then halved lengthways (1 packet = 8 7/8 ounces)
dressing
1/2 cup olive oil (125ml)
3 tablespoons lime juice
2 large garlic cloves, finely chopped
2 -3 tablespoons chopped of fresh mint
1/2 teaspoon sugar
garnish
mint leaf

1
Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
2
Mix dressing ingredients together.
3
Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
4
Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
5
If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: couscous and vegetables, 9 ounces couscous (250g), 1 cup boiling vegetable stock (250ml), 400 g canned chick-peas (14 1/8 ounces), and more.

Yes, Summer Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Couscous Salad

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