Halloumi Couscous Salad
A tasty and filling couscous halloumi salad packed with protein, fresh ingredients and summer flavors. Filling and rounded enough for a meal, but also great as a side dish or small plate.
Ingredients
- 225 g (8 oz) block of halloumi, cut into cubes or strips
- 250 g (8 oz) cherry tomatoes, halved
- 120 g (¾ cup) dried couscous
- 8 Tbsp (½ cup) prepared pesto*
- A couple handfuls of fresh washed rocket**
- 3-4 Tbsp hummus, heaped
- 2 Tbsp pine nuts
- 4 Tbsp pomegranate seeds
- Handful of chopped fresh basil
Instructions
- Prepare your couscous according to package instructions.
- Once it's ready, fluff with a fork and add about half of the pesto, a couple spoonfuls at a time, until it's nicely coated.
- Toss the couscous in a large bowl with the rocket and cherry tomatoes. Add more pesto until everything is coated to your liking.
- Pan fry your halloumi in olive oil until golden and crisp.
- Add the halloumi to the top of the couscous mix.
- Add dollops of hummus to the top of the salad and scatter with pine nuts, pomegranate seeds and basil.
Notes
*This is very approximate, you may want more or less based on how oily or how chunky your pesto is.
I love this with kale pesto! To make that, blend the following ingredients:
- Handful of kale leaves
- Handful of basil
- 3 cloves garlic
- Juice of 1 lemon
- 4 Tbsp cashews
- 4 Tbsp of grated parmesan
- Extra virgin olive oil - add it to the blender a little at a time until you get the desired texture
Serving: 1g, Calories: 315kcal, Carbohydrates: 18g, Protein: 10g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Cholesterol: 13mg, Sodium: 326mg, Fiber: 4g, Sugar: 3g