Ingredients
What you need
- 225g halloumi
- 180g couscous
- 1 red pepper
- 1 courgette
- 60g salad leaves
- 1 bunch mint
- 1 lemon
- 1 tbsp olive oil
You'll also need
grill, bowl
Recipe
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Cooking steps and ingredient details are being prepared.
Lunch recipe
Charred Halloumi Couscous Salad with Lemon and Mint
Golden halloumi couscous salad with charred pepper, courgette, lemon, herbs, and salad leaves.
25 min540 kcal3 base servingsPackableFreshFamily Friendly
ContainsGluten, Milk
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Soak the couscous
Boil water in a kettle or saucepan. Put 180g couscous in a heatproof bowl with a pinch of salt. Pour over enough boiling water to just cover it, cover the bowl, and leave for 5 minutes.
Step 2Prep the vegetables
Cut the red pepper into bite-sized pieces, cut the courgette into bite-sized pieces and shred the salad leaves. Roughly chop the mint.
Step 3Prepare the protein
Pat the halloumi dry, cut it into bite-sized cubes, then fry in a dry non-stick pan for 2-3 minutes on each side until golden.
Step 4Mix the dressing
Stir lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.
Step 5Fluff and fold
Fluff the couscous with a fork for 30 seconds, then fold through the dressing, halloumi, and red pepper, courgette and salad leaves.
- Step 6
Finish the boxes
Scatter over mint and squeeze over lemon. Taste for brightness, then portion into boxes and cool before chilling if packing ahead.
More to plan
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