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.
