Haloumi Couscous Salad with Garlic Lemon Dressing

Preheat oven to 225°C. Boil the kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half. Zest lemon and cut in half. Slice haloumi. Pick mint leaves, discarding stems.

Mix stock concentrate with 3 cups hot water. Place couscous (both packs) in a heatproof bowl with lid. Pour stock over couscous, then cover with lid and let stand, about 5 minutes.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine garlic and a squeeze of lemon juice and zest (to taste), 60 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and add the ¹⁄₂ the dressing (or to taste). Mix well.

Add oil to a large fry pan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!

Preheat oven to 225°C. Boil the kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half. Zest lemon and cut in half. Slice haloumi. Pick mint leaves, discarding stems.

Mix stock concentrate with 3 cups hot water. Place couscous (both packs) in a heatproof bowl with lid. Pour stock over couscous, cover with lid and let stand, about 5 minutes.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine garlic and a squeeze of lemon juice and zest (to taste), 80 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and add the ¹⁄₂ the dressing (or to taste). Mix well.

Add oil to a large fry pan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!

Preheat oven to 225°C. Boil the kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half. Zest lemon and cut in half. Slice haloumi. Pick mint leaves, discarding stems.

Mix stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous then cover with lid and let stand, about 5 minutes.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine garlic and a squeeze of lemon juice and zest (to taste), 40 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and add the ¹⁄₂ the dressing (or to taste). Mix well.

Add oil to a large fry pan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!

Preheat oven to 225°C. Boil the kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half. Zest lemon and cut in half. Slice haloumi. Pick mint leaves, discarding stems.

Mix stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous then cover with lid and let stand, about 5 minutes.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine garlic and a squeeze of lemon juice and zest (to taste), 40 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and add the ¹⁄₂ the dressing (or to taste). Mix well.

Add oil to a large fry pan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!

Preheat oven to 225°C. Boil the kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half. Zest lemon and cut in half. Slice haloumi. Pick mint leaves, discarding stems.

Mix stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous then cover with lid and let stand, about 5 minutes.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine garlic and a squeeze of lemon juice and zest (to taste), 40 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and add the ¹⁄₂ the dressing (or to taste). Mix well.

Add oil to a large fry pan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!

Preheat oven to 225°C. Boil the kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into ¹⁄₂ cm slices on a slight angle. Cut cherry tomatoes in half. Zest lemon and cut in half. Slice haloumi. Pick mint leaves, discarding stems.

Mix stock concentrate with 1¹⁄₂ cups hot water. Place couscous in a heatproof bowl with lid. Pour stock over couscous then cover with lid and let stand, about 5 minutes.

Meanwhile add sliced zucchini and tomatoes in a single layer on a lined baking tray (spread over 2 lined trays if required). Drizzle with oil, season with salt and pepper. Bake in oven for 15-18 minutes until the vegetables are cooked to your liking.

In a small bowl or jar combine garlic and a squeeze of lemon juice and zest (to taste), 40 ml olive oil and ¹⁄₂ the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and add the ¹⁄₂ the dressing (or to taste). Mix well.

Add oil to a large fry pan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

Transfer couscous salad to a large serving platter. Pile on the roasted zucchini and tomatoes. Drizzle with the remaining dressing and top with cooked haloumi. Garnish with any remaining mint leaves. Enjoy!