Courgette, couscous and halloumi salad

Courgette, couscous and halloumi salad recipe

1 rating

This colourful summer salad needs hardly any cooking and is filled with punchy Mediterranean flavours. Golden, crisp fried halloumi tops lightly-spiced couscous, grated courgettes, sweet sundried tomatoes and tangy black olives for an easy sharing side dish. See method

  • Serves 6
  • 15 mins to prepare and 5 mins to cook
  • 393 calories / serving

Ingredients

  • 240g couscous
  • 2 tsp ras el hanout seasoning
  • 3 large courgettes, grated
  • 100g sundried tomatoes, drained and finely chopped
  • 85g black pitted olives
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • 225g pack lighter halloumi, sliced into 10
  • 10g fresh mint leaves
  • 40g pine nuts, toasted
  • ½ red chilli, finely chopped

Each serving contains

  • Energy

    1645kj
    393kcal
    20%
  • Fat

    20g 29%
  • Saturates

    6g 30%
  • Sugars

    5g 5%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 36.5g Protein 17.5g Fibre 3.8g

Method

  1. Put the couscous in a heatproof bowl. Mix in the ras el hanout and a pinch of salt, then pour over 280ml warm water. Cover with clingfilm and set aside for 10 mins. Fluff the couscous with a fork, then add the courgettes, sundried tomatoes, olives and lemon juice. Mix well. Transfer to a serving bowl.
  2. Heat the olive oil in a frying pan over a medium heat. Add the halloumi and fry for 1-2 mins each side until golden.
  3. Top the salad with the halloumi, mint, pine nuts, lemon zest and chilli.

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