Things I have been cooking lately #83: Summer couscous salad

The secret to this couscous with a kick is the spicy harissa paste in its dressing.

Summer couscous salad

125g couscous
125ml chicken stock
200g tinned chickpeas, drained
2 courgettes cut at a slant
150g cherry tomatoes, halved
250g haloumi cheese, thickly sliced
Olive oil

For the dressing
60ml olive oil
Juice of half a lime
1 cloved of garlic finely chopped
Pinch of sugar
1 teaspoon of harissa paste

Put the couscous in a bowl and pour over the stock. Cover and set aside for 5 minutes.  Mix together all the dressing ingredients. Stir the couscous with a fork and mix in the chickpeas and dressing. Set aside.

Put a little olive oil in a frying pan over a medium-high heat. Fry the courgette slices until golden brown on both sides and then set aside on a piece of kitchen paper.

Add a little more olive oil to the pan, return to the heat and then put the tomatoes in the pan cut side down. Fry for a couple of minutes until lightly brown. Set aside with the courgettes.

Wipe the pan out, add a little more olive oil, return to the heat and fry the haloumi until golden on both sides.

Arrange the couscous, courgettes, tomatoes and haloumi onto two plates and serve.

Serves 2

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4 Comments

  1. That fried cheese! I *heart* couscous, but most probably for the reason that they take almost no effort to cook πŸ™‚

    1. Abbi

      Couscous is so versatile and also ridiculously easy. Not like rice, which I am always screwing up! Lol!

      1. Or how the pot always threatens to boil over πŸ˜€

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