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Lunch recipe

Charred Halloumi Couscous Salad with Lemon and Mint

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Golden halloumi couscous salad with charred pepper, courgette, lemon, herbs, and salad leaves.

Start planningStart cookingIngredients
25 min540 kcal3 base servingsPackableFreshFamily Friendly
ContainsGluten, Milk
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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.

Focus ingredients: halloumi, couscous, peppers

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Let the halloumi cool slightly before boxing it up so the couscous stays fluffy.

Halloumi Couscous Salad plated and ready to serve.

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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

Method

Step by step

Up to 8 clear steps
  1. Halloumi Couscous Salad cooking step 1: Get prepped.
    Step 1

    Soak 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.

    5 min
  2. Halloumi Couscous Salad cooking step 2: Start cooking.
    Step 2

    Prep 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.

  3. Halloumi Couscous Salad cooking step 3: Build the flavour.
    Step 3

    Prepare 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.

    3 min
  4. Halloumi Couscous Salad cooking step 4: Bring it together.
    Step 4

    Mix the dressing

    Stir lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.

  5. Halloumi Couscous Salad cooking step 5: Finish the dish.
    Step 5

    Fluff and fold

    Fluff the couscous with a fork for 30 seconds, then fold through the dressing, halloumi, and red pepper, courgette and salad leaves.

    1 min
  6. 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.