Summer Couscous Salad Recipe

Name: Summer Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces couscous; 1 cup vegetable stock, boiling; 14 ounces garbanzo beans, drained and rinsed; 1 tablespoon olive oil; 10 ounces zucchini, sliced on the slant; 10 ounces cherry tomatoes, halved; 8 ounces halloumi cheese, thickly sliced and then halved lengthways; ½ cup olive oil; 3 tablespoons lime juice; 2 garlic cloves, finely chopped; 2 tablespoons of fresh mint, chopped; ½ teaspoon sugar

Servings: persons

8 ounces couscous
1 cup vegetable stock, boiling
14 ounces garbanzo beans, drained and rinsed
1 tablespoon olive oil
10 ounces zucchini, sliced on the slant
10 ounces cherry tomatoes, halved
8 ounces halloumi cheese, thickly sliced and then halved lengthways
½ cup olive oil
3 tablespoons lime juice
2 garlic cloves, finely chopped
2 tablespoons of fresh mint, chopped
½ teaspoon sugar

1
Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork.
2
Cover with a plate and leave for 4 minutes.
3
Meanwhile, tip all the dressing ingredients into a bowl and mix well.
4
Fluff up the couscous with a fork, stir in the garbanzos and follow with half the dressing.
5
Mix well and pile on to a large serving dish.
6
Heat 1 tbsp oil in a large frying pan and fry the zucchini slices over a high heat for 2-3 minutes until dark golden brown.
7
Lift out on to kitchen paper.
8
Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside.
9
Top the couscous with the zucchini and then the tomatoes.
10
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.
11
Pile on top of the tomatoes, and drizzle with the remaining dressing.
12
Serve as soon as possible.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces couscous, 1 cup vegetable stock, boiling, 14 ounces garbanzo beans, drained and rinsed, 1 tablespoon olive oil, 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.

That's it — enjoy your meal!

Summer Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions