This 5 ingredient halloumi and couscous salad is one of those really useful store cupboard meals that makes a delicious lunch.
Halloumi is one of my favourite cheeses because it’s so versatile. It can be used in place of meat in so many dishes and brings great flavour, too. It works beautifully here.
Giant (or pearl) couscous is also very handy to have around in the cupboard. I love the texture – it has more bite than ordinary couscous and sucks up flavours really well.
The Ingredients
- Halloumi – in this recipe, the halloumi is baked in the oven. It’s a really hands off way of cooking halloumi whilst also getting that perfect golden glow. If you prefer, you can fry the halloumi – but you will need to keep a close eye on it.
- Couscous – use pearl or giant couscous for best results. Ordinary couscous will work as a switch if you need to. Alternatively, why not try orzo?
- Chicken stock – cooking the couscous in chicken stock adds so much flavour. You could switch for vegetable stock. If you don’t have fresh stock, just use a stock cube and the same amount of water.
- Roasted red peppers – I ALWAYS keep jars of roasted red peppers in my cupboards. They’re so handy! You can use peppers in brine or in oil.
- Black olives – a simple jar of black olives is all you need. You can switch for green olives if you don’t have any. Make sure you use pitted olives for easier eating!
- Parsley– this is completely optional which is why I’ve kept it off the ingredient count, but it adds a nice freshness if you have it to hand. You could also use a little fresh mint.
5 Ingredient Halloumi and Couscous Salad
This pearl couscous salad with roasted red peppers and black olives is topped with baked halloumi – perfect for lunch!
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Ingredients
- 250 grams halloumi
- 300 grams pearl couscous
- 500 millilitres chicken stock
- 450 grams jar of roasted red peppers
- 240 grams black olives
- 20 grams fresh parsley optional
Instructions
- Preheat the oven to 200 degrees Celsius.
- Cut the halloumi into slices approximately 1cm thick and lay on a baking tray. Put in the oven and cook for 20-25 minutes until the halloumi is golden brown, then remove from the oven.
- Meanwhile, pour the couscous into a large saucepan and add the chicken stock, along with 500 millilitres of water. Bring to the boil, then keep on a medium heat for 15 minutes until the couscous is soft.
- Drain the couscous and return to the pan. Drain the jar of olives and add to the pan. Drain the red peppers, roughly chop them and add to the pan. If using the parsley, finely chop and add to the pan. Stir well.
- To serve, spoon the couscous mixture into bowls and top with the baked halloumi.
Video
Notes
1. This salad can be stored in the fridge for up to a week after cooking. Allow to cool thoroughly before transferring to the fridge.
2. You can eat leftovers cold or hot. If reheating, microwave for 3 minutes until piping hot.
Love halloumi? You’re also going to love:
- Smoky Halloumi Fajitas
- Halloumi Veg Bowl
- Chorizo and Halloumi Pasta
- The Creamiest Butter Halloumi Curry
- Halloumi Pittas with Sriracha Mayo and Salad
- Warm Roasted Red Pepper and Halloumi Quinoa Salad
- The Ultimate Vegetarian Halloumi Burger
- Butter Bean and Halloumi Stew with Pesto
- Savoury Olive and Halloumi Loaf Cake
This halloumi salad is the perfect lunch! Quick, easy and delicious