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Summer Couscous Salad

  • Easy
  • Cooking Time: 20min
  • Preparation Time: 15min
  • Serves: 4 servings
Summer Couscous Salad

Ingredients:

Ingredients:

  • 250 g couscous
  • 250 vegetable stock, boiling
  • 1 can KOO Chickpeas, drained and rinsed
  • 1-2 tbsp vegetable or olive oil
  • 300 g courgette, sliced on the slant
  • 300 g small vine-ripened tomatoes, halved
  • 250 g pack halloumi cheese, thickly sliced and then halved lengthways

Dressing

  • 125 ml olive oil
  • 3 tbsp lime juice
  • 2 large garlic cloves, finely chopped
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar

Kitchen gadgets:

Bowl, large serving dish

Method:

  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.
  2. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Leave to infuse for at least 15 minutes before using. Adjust seasoning with salt and pepper. Fluff up the couscous with a fork, stir in the chickpeas and follow with half of the dressing. Mix well and pile on to a large serving dish.
  3. Heat 1 tablespoon of 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 onto kitchen paper. 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 courgettes and then the tomatoes.
  4. 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. Season with salt and pepper.
  5. Pile on top of the tomatoes and drizzle with the remaining dressing. Serve as soon as possible.

Credit/Source:

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