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.
See method- Serves 6
- 15 mins to prepare and 5 mins to cook
- 393 calories / serving
Ingredients
- 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
- 1645kJ 393.0kcal
- Fat
- 20g
- Saturates
- 6g
- Salt
- 1.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 36.5gProtein 17.5gFibre 3.8g
Method
- 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.
- See more Salad recipes
