40 minutes
Bask in the essence of Mediterranean flavors with this hearty couscous salad, brimming with the goodness of fried halloumi, fresh vine tomatoes, and sliced courgettes. It's an ideal dish for enjoying the outdoors during the warm summer months.
Couscous
0 oz
Vegetable Stock, boiling
0.25 fluid ounces
Chickpeas, drained and rinsed
0 oz
tablespoons
Courgettes, sliced on the slant
0 oz
Vine-Ripened Tomatoes, halved
0 oz
Halloumi Cheese, thickly sliced and then halved lengthways
0 oz
0.25 fluid ounces
tablespoons
Garlic Clove, finely chopped
each
Mint, chopped
tablespoons
teaspoons
1. Couscous Base
In a bowl, combine the couscous and boiling vegetable stock. Stir with a fork, cover with a plate, and set aside for 4 minutes. In a separate bowl, whisk together 125ml olive oil, lime juice, chopped garlic, mint, and sugar to create the dressing. Once the couscous has absorbed the stock, fluff it with a fork and stir in the chickpeas. Add half of the prepared dressing, mix well, and spread onto a large serving dish.
2. Vegetable Topping
Heat 1 tbsp oil in a frying pan over high heat. Fry the courgette slices for 2-3 minutes until golden brown, then remove and drain on kitchen paper. In the same pan, place the tomato halves cut-side down, and cook for 2 minutes until browned. Arrange the courgettes and tomatoes on top of the couscous.
3. Halloumi Layer
If needed, add more oil to the pan and once hot, fry the halloumi slices for 2-3 minutes, turning occasionally until golden and crispy. Place the fried halloumi on top of the vegetables and drizzle with the remaining dressing. Serve promptly to enjoy the blend of warm and cool elements.
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