Summer Couscous Salad
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
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
-
FOR THE DRESSING
- 1⁄2 cup olive oil
- 3 tablespoons lime juice
- 2 garlic cloves, finely chopped
- 2 tablespoons of fresh mint, chopped
- 1⁄2 teaspoon sugar
directions
- 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 garbanzos and follow with half the dressing. Mix well and pile on to a large serving dish.
- 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.
- 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 zucchini and then the tomatoes.
- 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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)