Courgette, Couscous and Halloumi Salad Recipe

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.

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

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

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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.

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.

Top the salad with the halloumi, mint, pine nuts, lemon zest and chilli.

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