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Middle Eastern Couscous Salad with Halloumi Cheese

This is a very flexible dish to suit whatever you have in the cupboard or fridge. The salad has been turned into a main meal by serving it with grilled Halloumi cheese but you could serve it as a side salad with a selection of cold meats.

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Serves

4
Ingredients Method

A bit of this, a bit of that

  • 225g (8oz) couscous
  • 250ml (9floz) boiling water
  • 30ml (2tbsp) walnut oil
  • 60ml (4tbsp) Onken Natural Fat Free Yogurt
  • 3 x 15mlsp (3 tbsp) fresh coriander, chopped
  • 140g (5oz) ready to eat dried apricots, cut in half
  • 290g jar roasted red peppers, drained and cut into strips
  • 280g jar artichokes in oil, drained and cut in half
  • 50g (2oz) sun blush tomatoes
  • 12 pitted olives, green
  • 225 – 250g pack Halloumi cheese
  • 50g (2oz) walnuts, roughly chopped

Step-by-step

  1. 1 Place the couscous in a large bowl and pour over the boiling water. Leave to swell for 5 minutes.
  2. 2 Preheat the grill, cut the Halloumi into 4 or 8 pieces and grill until lightly brown, turn over and repeat.

    Cooks Tip: Halloumi cheese is easy to pan fry dry in a non stick frying pan as an alternative to grilling.
  3. 3 Mix the oil and yogurt into the couscous.
  4. 4 Stir in the remaining ingredients apart from the Halloumi and walnuts.
  5. 5 Serve topped with the Halloumi slices and sprinkled with the chopped walnuts.

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Lemon Curd and Cookie Ice Cream

This is a very flexible dish to suit whatever you have in the cupboard or fridge. The salad has been turned into a main meal by serving it with grilled Halloumi cheese but you could serve it as a side salad with a selection of cold meats.

Share this recipe

Serves

4
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