Summer Couscous Salad

Total Time
30mins
Prep
15 mins
Cook
15 mins

An absolutely fantastic summer salad. Nice on its own, but also lovely with a piece of barbecued meat. Recipe source is a small booklet called 'Simple Summer Food' that came along with the June addition (06) of the British 'Good Food' magazine. Although this is not a traditional Middle Eastern recipe, I included it to my African recipes for the Zaar World Tour, as it includes couscous and chickpeas and the whole dish certainly tastes Mediterranean.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

I really enjoyed the fresh, light summery flavours in this, and the minty lime dressing was really nice with the halloumi. I wouldn't have minded a bit of spice with the couscous though, and ended up having a dollop of harissa on the side of the plate. Next time I think I'd add some chilli and coriander - but there will definitely be a next time!