Summer couscous salad

Method 1

Ingredients

250g couscous

250ml vegetable stock

boiling

400g can chickpeas

drained and rinsed

1-2 tbsp vegetable or olive oil

300g courgette

sliced on the slant

300g small vine-ripened tomatoes

halved

250g pack halloumi cheese

thickly sliced and then halved lengthways

For the dressing

125ml olive oil

3 tbsp lime juice

2 large garlic cloves

finely chopped

2 tbsp chopped fresh mint

½ tsp sugar

step 1

Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

step 2

Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

step 3

If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Method 2

🥗 Ingredients (serves 3–4)

For the couscous:

1 cup couscous

1 cup hot vegetable or chicken stock

Pinch of salt

For the salad:

1 cup cherry tomatoes, halved

½ cucumber, diced

½ red bell pepper, finely chopped

¼ red onion, finely sliced

½ cup chickpeas (optional, for protein)

¼ cup feta cheese, crumbled

2 tbsp fresh parsley, chopped

2 tbsp fresh mint, chopped

For the dressing:

3 tbsp olive oil

Juice of 1 lemon

1 tsp honey

Salt and black pepper

👩‍🍳 Instructions

Prepare the couscous

Place couscous in a bowl, pour over hot stock, cover, and let sit for 5 minutes. Fluff with a fork and let it cool slightly.

Chop the veggies

Prepare tomatoes, cucumber, pepper, onion, and herbs.

Mix the dressing

Whisk olive oil, lemon juice, honey, salt, and pepper.

Combine

In a large bowl, mix couscous with vegetables, chickpeas, feta, and herbs.

Dress & serve

Pour over dressing, toss well, and adjust seasoning.

🌿 Tips & Variations

Add grilled chicken, prawns, or halloumi for a heartier meal

Toss in olives or sun-dried tomatoes for a Mediterranean twist

Swap couscous for quinoa for a gluten-free option

Add avocado just before serving for creaminess

☀️ Serving Ideas

Great as a side for grilled meats or fish

Pack for lunch or picnics—it travels well

Serve chilled or at room temperature

Comments

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