Couscous Salad
Couscous salad with halloumi and summer veggies
Ingredients
| 250g | Couscous |
| 1 can | Chickpeas (Canned, also optional) |
| 100g | Zucchini (cut, thick long stips) |
| fre | Small vine-ripened tomatoes (cut into halves) |
| 125g | Halloumi (cut, long stripes) |
| Other summer veggies | |
| Olive oil | |
| 2 cloves | Garlic (smashed) |
| Harissa (or hot sauce of your choice) | |
| Lemon | |
| a bunch | Mint leaves (chopped fine) |
Instructions
Dressing
Mix crushed garlic, mint, olive oil, harissa and lemon juice in a bowl, let it rest
Couscous
Pour hot water (better broth) over couscous in a bowl and cover it with a plate. After 4 mins, fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
Veggies
Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
Halloumi
If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.