Veggies are chargrilled and served on top of flavoured couscous, then topped with chargrilled halloumi and drizzled with a zingy dressing in this recipe. Perfect for summer, serve this salad alongside BBQed meats.
- 250g couscous
- 250g hot stock, chicken or vegetable
- 400g chickpeas, drained and rinsed
- 300g each baby courgettes and cherry tomatoes
- 250g halloumi
- 2 tbsp. oil to fry
- 100ml extra-virgin olive oil
- 3 tbsp. lime juice
- 2 garlic cloves, minced
- 1 tbsp. each freshly chopped mint and parsley
- Salt and pepper
Slice the courgettes and halve the cherry tomatoes. Pour the hot stock over the couscous, cover and leave to sit.
Meanwhile, fry the courgettes and tomatoes for 2-4 minutes in a hot frying pan with a little oil until golden and tender. Whisk together the olive oil, lime juice, garlic, mint, parsley, salt and pepper. When the couscous is cooked, fluff with a fork and add half the dressing. Add the chickpeas and toss to combine.
When the veggies are cooked, remove from the pan and set on top of the couscous. Slice the halloumi and fry until golden in a little oil. Drape on top of the couscous and drizzle with the rest of the dressing.