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Courgette, couscous and halloumi salad recipe

Courgette, couscous and halloumi salad recipe

28 ratings

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
  • Vegetarian


  • 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

  • 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


  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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