About this recipe:This refreshing, healthy and flavourful dish is perfect for summer al fresco dining and will be a hit at your next barbecue or picnic. For an extra summer wow factor, barbecue the halloumi cheese before adding it to the salad.
6 tablespoons olive oil
1 courgette, thinly sliced
1 red onion, chopped
400ml boiling water
juice of 1 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh coriander
2 tablespoons chopped fresh chives
salt and pepper, to taste
1 (250g) block halloumi cheese, thickly sliced
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Method Prep:10min › Cook:20min › Ready in:30min
Heat 2 tablespoons olive oil in a frying pan over a medium heat. Add the courgette and the red onion and cook and stir for 5 minutes until soft. Add the spinach and cook just until it begins to wilt. Remove from the pan and set aside.
In a large bowl, combine the couscous with the 400ml boiling water and run a fork through to break up any lumps. Cover with a tea towel and allow to stand for 10 minutes until light and fluffy.
In a jar, combine the lemon juice with the remainder of the olive oil. Cover and shake vigorously. Pour the dressing over the couscous and mix. Stir in the fresh herbs, add the vegetables and season well.
Place the halloumi in the frying pan and cook over a high heat for 2 minutes until browned, then flip over and repeat. When browned on both sides, add to the couscous salad and serve immediately.
This couscous salad also works really well with mixed roasted vegetables in place of the courgette, onion and spinach.