Summer Haloumi Couscous Salad with Garlic Lemon Dressing
  • Prep time: 30 minutes
  • Calories: 670
A Middle Eastern treat, this recipe is fresh, healthy and delicious. The locally made haloumi is the perfect salty complement to the chickpeas and zucchini. Grape tomatoes add subtle earthy flavours, while the taste of mint and lemon are unmistakably Middle Eastern.
  • 1 Cup of Couscous
  • 1 Tbsp of Vege Stock Concentrate
  • 2 x 125g Pack of Chickpeas
  • 1 of Zucchini
  • 200 g of Grape Tomatoes
  • 1 200g Pack of Haloumi Cheese
  • 1 Tbsp of Lemon Juice
  • 1 of Garlic Clove
  • 1 Small Bunch of Mint

Prepare Ingredients:

Preheat oven to 225°C. Boil kettle. Peel and mince garlic. Drain and rinse the chickpeas. Cut zucchini into 12 cm slices on a slight angle. Cut tomatoes in half. Zest lemon and cut in half.

Prepare Couscous:

Mix vege stock concentrate with 112 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.

Roast Vegetables:

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.

Prepare Dressing & Salad:

Meanwhile, in a small bowl or jar combine minced garlic, lemon juice and zest to taste, 40 ml olive oil and 12 the mint leaves, tearing as you add. Fluff up the couscous with a fork, stir in the chickpeas and follow with 12 the dressing (or to taste). Mix well.

Cook Haloumi:

Pat haloumi dry with paper towel then cut into 8 equal sized pieces. Add oil to a large frypan over medium heat. Carefully add the haloumi and cook 2-3 minutes per side until golden. Set aside.

You Plate It:

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 and lemon wedges. Enjoy!