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Couscous Salad

22 July 2022

#TrivallisTimeForSummer | A bit of fun |

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  • 250g couscous
  • 250ml vegetable stock , boiling
  • 400g can chickpeas , drained and rinsed
  • 1-2 tbsp vegetable or olive oil
  • 300g courgette , sliced on the slant
  • 300g small tomatoes , halved
  • 250g pack halloumi cheese , thickly sliced and then halved lengthways

For the dressing

  • 125ml olive oil
  • 3 tbsp lime juice
  • 2 large garlic cloves , finely chopped
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar



  1. Tip the couscous into a bowl and cover with boiling vegetable stock. Cover and leave for five minutes.
  2. Heat 1tbsp oil in a frying pan and fry sliced courgette for 2-3 minutes until golden. Put aside
  3. Place baby tomatoes, cut-side down, into the pan, and cook until slightly browned. Put aside.
  4. Add the halloumi strips to the pan and turn every 60 seconds until crisp and brown.
  5. For the dressing, combine olive oil, lime juice, garlic, mint, and sugar in a bowl.
  6. Add half of the dressing to the couscous along with the chickpeas.
  7. Top the couscous with the vegetables and halloumi, and drizzle the rest of the dressing