Halloumi with herby couscous salad and sundried tomatoes
" aperture="aperture" />The mornings are getting lighter (yay!) but it’s fairly cold and wet here in the Cape. As we head into spring I find myself turning to lighter dishes whilst still craving the comfort that comes from a hearty winter meal. This halloumi and couscous salad is the perfect example of that, and who doesn’t love melting halloumi.
Halloumi with herby couscous salad and sundried tomatoes
" data-permalink="https://cupcakesandcouscous.com/2023/09/30/halloumi-and-couscous-salad/img_8169/" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Halloumi and couscous salad" data-image-caption="" height="1140" eos="" width="760" />
Halloumi with herby couscous salad and sundried tomatoes
" data-permalink="https://cupcakesandcouscous.com/2023/09/30/halloumi-and-couscous-salad/img_8170/" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Halloumi and couscous salad" data-image-caption="" height="1140" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2023/09/img_8170.jpg?w=200" aperture="aperture" />The halloumi is served with a couscous salad, bursting with the freshness of rocket, fresh herbs and sun-dried tomatoes. It makes a fabulous and easy lunch, super satisfying!
I’ve had such positive feedback on the cookbook so far – you all seem to be loving the recipes and it makes me so happy! You can grab a copy at any bookstore, or order online HERE.
Halloumi with herby couscous salad and sundried tomatoes
" />HALLOUMI AND COUSCOUS SALAD
- Servings: 4
- 50 g sun-dried tomatoes
- freshly boiled water, for soaking
- 200 g instant couscous
- 250 ml (1 cup) freshly boiled water
- 1 x 400 g tin chickpeas, drained and rinsed
- 140 g cucumber, diced
- 5 g fresh mint, roughly chopped
- 5 g fresh parsley, roughly chopped
- 40 g wild rocket
- 15 ml (1 tbsp) red wine vinegar
- 45 ml (3 tbsp) olive oil
- salt and pepper, to season
- olive oil, for drizzling
- 300 g halloumi, cut into 1 cm slices
1.) Place the sun-dried tomatoes in a small bowl. Cover with freshly boiled water and leave to stand for 10 minutes. Drain, cool then chop up roughly.
2.) Place the couscous in a bowl and pour the freshly boiled water over it. Cover and leave to stand for 5 minutes, then fluff up with a fork.
3.) Add the sun-dried tomatoes, chickpeas, cucumber, mint and parsley to the couscous. Toss together. Add the rocket and toss again.
4.) Place the red wine vinegar and olive oil in a small jar with a pinch of salt and pepper. Secure the lid and shake vigorously to combine. Stir into the couscous.
5.) Drizzle a little olive oil into a frying pan and place over a medium heat. Cook the halloumi for a few minutes per side until golden and melting. Dish the couscous onto plates and top with halloumi. Serve immediately.
