Spiced couscous, chickpea & vegetable salad with halloumi

Name: Spiced couscous, chickpea & vegetable salad with halloumi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 400 g pack Mediterranean style vegetables; 410 g pack fruity Moroccan style couscous; 100 g Cooks’ Ingredients Flat Leaf Parsley; 250 g pack No.1 Traditional Halloumi

Add a touch of the Med to a simple summer salad, ready in just 25 minutes.

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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400g pack Mediterranean style vegetables
410g pack fruity Moroccan style couscous
100g Cooks’ Ingredients Flat Leaf Parsley
250g pack No.1 Traditional Halloumi

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.
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.
Scatter the halloumi over the salad, add the remaining parsley leaves and serve.

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