Grilled Halloumi Salad with Cous Cous

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Grilled Halloumi Salad with Cous Cous PostA great way to start healthy eating habits before Christmas Lunch, this grilled halloumi salad with cous cous is just what the doctor ordered. Boost the immune system and stock up on vital vitamins and minerals with this yummy salad.

Serves 2

Cooking time: 20 mins

What You’ll Need: 

  • Pistou Pot
  • Harissa Seasoning
  • Vegetable Stock
  • 200g halloumi, cut into thick strips
  • 2 courgettes, cut into strips
  • 10 cherry tomatoes, halved
  • 50g pine nuts
  • 150g couscous (quinoa to make GF)
  • 1 lemon, juiced
  • (Optional) 1 small bunch flat leaf parsley, roughly chopped
  • 2 tbs olive oil

What To Do: 

  • Bring 200ml water to the boil in a saucepan and stir through the Veg Stockpot. Put the couscous into a bowl and pour the stock over. Cover with cling film and leave to soak for 5 minutes.
  • Meanwhile, coat the halloumi and courgette with the Pistou and grill (or fry in a griddle pan) on both sides, until nicely browned. Set aside and keep warm.
  • Toast the pine nuts in a dry frying pan for approxi- mately 2 minutes, until golden brown.
  • Remove the cling film from the couscous and stir with a fork. In a jug, combine 2 tbsp olive oil, the juice of 1 lemon and the Harissa Seasoning to make a dressing for the couscous. Add the dressing to the couscous along with the cherry tomatoes, toasted pine nuts, and (optional) parsley.
  • Serve the couscous topped with the grilled halloumi and courgette.

Recipe from simplycook.com 

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