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Warm Couscous Tomato And Halloumi Salad

Chef.Foodie's picture
Ingredients
  Couscous 9 Ounce (250 Gram)
  Olive oil 3 Tablespoon
  Red onion 1 , thinly sliced
  Halloumi cheese 250 Gram, thinly sliced (250 Gram Pack)
  Baby plum tomatoes 300 Gram, halved (300 Gram Pack)
  Garlic 2 Clove (10 gm), sliced
  Marinated black olives 3 Ounce (85 Gram, Or Green)
  Fresh parsley 1⁄2 Ounce (15 Gram)
  Fresh oregano 1⁄2 Ounce (15 Gram)
  Capers 4 Teaspoon
  Lemon wedges 4 (For Serving)
Directions

1. Put the couscous and 1 tbsp of the oil in a bowl and season. Pour over 600ml/1pt boiling water, cover, then leave for 5 mins.
2. Meanwhile, heat another tbsp of the oil in a pan, then fry the red onion for 2-3 mins until softened. Push to the side of the pan. Add the remaining oil, fry the halloumi for 2-3 mins until golden on both sides, then remove from the pan. Add the tomato halves and the garlic, then fry over a high heat for 2 mins until browned. Stir in the olives, and cook for 1 min.
3. Finely chop the herbs, then stir into the couscous with capers. Divide between plates, top with the halloumi and the tomato mixture, and sprinkle with any remaining herb leaves or sprigs. Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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