Name: Couscous salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 250g couscous; ½ vegetable stock cube; knob butter (about 1 tbsp); 240g pack halloumi cheese; ½ tub natural yogurt; 1-2 tsp harissa paste; 200g can chickpeas; 2 roasted red peppers (from a jar is fine); 50g bag wild rocket

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Couscous salad

Couscous salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.5 out of 5.31 ratingsRate

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Four easy steps to a perfect summer salad

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Ingredients

Nutrition

Units:

MetricUS

250g couscous
½ vegetable stock

cube
knob butter

(about 1 tbsp)
240g pack halloumi cheese
½ tub natural yogurt
1-2 tsp harissa paste
200g can chickpeas
2 roasted red peppers

(from a jar is fine)
50g bag wild rocket

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Nutrition: per serving

kcal460
fat25g
saturates12g
carbs41g
sugars5g
fibre2g
protein20g
salt3.58g

Method

step 1

Tip the couscous into a large bowl. measure 400ml boiling water into a measuring jug and crumble in the stock cube. Add the butter and stir until the stock cube has dissolved and the butter melted. Pour over the couscous, then tightly cover with cling film. Leave for 10 mins until all the stock has been absorbed.
step 2

Meanwhile, heat a large griddle or non-stick frying pan over medium heat. Cut the halloumi into ½cm-thick slices. When the pan is really hot (a drop of water will sizzle immediately), place the halloumi slices in the pan. Cook for 2-3 mins until charred and lightly golden. Use a fish slice to turn cheese and repeat on the other side. Cut the slices in half.
step 3

Tip the yogurt into a small bowl. Mix in the harissa, a little at a time, until you’re happy with the flavour. Tip the chickpeas into a sieve and rinse under the cold tap. Drain any liquid from the peppers, scraping away any seeds and tear into chunks.
step 4

Remove the cling film from the couscous and use a fork to fluff up the grains and break up any clumps. Mix in the chickpeas, peppers and rocket. Toss through the warm halloumi slices, then drizzle over the yogurt dressing to serve.

RECIPE TIPS

MAKE IT YOUR OWN

• Instead of halloumi, griddle lamb steaks, then cut into strips and toss through the salad. • Try griddling sliced aubergines and courgettes along with the halloumi and tossing them through the salad.

Recipe from Good Food magazine, August 2006

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A star rating of 4.5 out of 5.31 ratings

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