Spiced couscous, chickpea & vegetable salad with halloumi
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something satisfying but don't have hours to spend in the kitchen. The whole thing comes together in just 25 minutes, which means you can have a proper meal on the table faster than ordering takeaway. I love how the warm spiced couscous mingles with roasted vegetables and creamy halloumi, while the fresh parsley adds a bright finish. Chickpeas are packed with protein and fiber, so you'll stay full long after dinner, and that's what makes this salad feel like a proper nourishing meal rather than just a side dish. It's simple, it's delicious, and it genuinely tastes like you've made more effort than you actually have.
Ella x
Ingredients
- 400 gramsmediterranean roasting vegetables(pack Mediterranean style vegetables)
- 410 gramsmoroccan spiced fruity couscous(pack fruity Moroccan style couscous)
- 100 gramsflat leaf parsley
- 250 gramsno.1 halloumi(pack No.1 Traditional Halloumi)
Detail level
Instructions
- 1
Heat a heavy frying pan or large griddle pan. Sear the vegetables in a couple of batches, turning often, until piping hot and charred, then move to a large bowl and fold in the couscous.
- 2
Roughly chop the leaves from 50g parsley and fold most of them in. Season. Cut the halloumi into large cubes, toss with a little oil, then sear until just golden all over.
- 3
Scatter the halloumi over the salad, add the remaining parsley leaves and serve.
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