Mediterranean Veg and Halloumi Couscous Salad recipe

Preparation Time: 20 minutes | Cooking Time: 15 minutes

Mediterranean veggies are griddled until tender with halloumi, then combined with warm couscous in this easy and delicious recipe. Perfect for lunch.


  • 250g couscous
  • 250g halloumi
  • 400ml veg stock
  • 8 cherry tomatoes
  • 2 courgettes
  • 1 aubergine
  • 1 red pepper
  • 3 tbsp. olive oil
  • 1 garlic clove
  • 1 tsp. fresh thyme leaves
  • 2 tbsp. lemon juice


  1. Slice the courgettes and aubergine into thin strips. Halve the tomatoes. Slice the pepper in half and remove the seeds, then slice into thin strips. Cube the halloumi.

  2. Pour the stock over the couscous. Cover with cling and leave to sit for 10 minutes or until the couscous is fluffy. Crush the garlic. Add to the oil with the thyme leaves. Pour 2 tbsp over the veggies and toss to combine. Heat a griddle pan over a medium heat and add the veggies. Cook in batches until charred and softened, around 2 minutes either side. Set to one side.

  3. Add the halloumi to the griddle and griddle on either side for 1-2 minutes or until golden. Add the veggies and halloumi to the couscous, then pour in the rest of the garlic and thyme oil and the lemon juice. Stir to to combine and serve hot, or at room temperature.

For a little extra freshness, add some finely chopped parsley or mint to the salad. Recipe serves 2 as a main.

Recipe Details:

  • Author: Laura Young.
  • Published:

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