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Halloumi and Couscous salad with harissa dressing

This couscous salad with harissa dressing is packed with vibrant flavour and is the perfect side dish for a weekend barbecue.

Or, if you need something to make lunch more exciting, you can put this dish together quickly and make a large batch to enjoy all week.

The halloumi and chickpeas help make it as filling as it is delicious.

Prep time: 15 minutes    Cooking time: 10 minutes     Serves: 4

You’ll need

  • 200g couscous
  • 400ml vegetable stock (hot)
  • salt and pepper
  • 460g jar read roasted red peppers, drained
  • 1 butterhead lettuce
  • small bunch of parsley
  • 250g halloumi
  • 400g tin of chickpeas, drained and rinsed
  • 3tbsp extra virgin olive oil
  • 3tsp harissa paste
  • Juice of ½ lime

What to do

  1. Put the couscous in a bowl, cover with the hot stock, season and stir well. Cover the bowl tightly with cling film or a small plate and leave to soak.
  2. Drain the peppers and chop into bite size chunks. Chop or tear the lettuce and chop the parsley.
  3. Slice the halloumi into 8 slices and heat a frying pan or griddle. When the pan is hot, cook the halloumi on both sides until golden.
  4. While the halloumi is cooking, fork the couscous into a serving bowl and mix in the peppers, lettuce, parsley and chickpeas.  Combine the oil, harissa and lime juice and season, reserve 2 tsp of this dressing, drizzling the rest over the couscous and mixing well.
  5. Once cooked lay the halloumi on top of the salad and drizzle over the reserved dressing.

Chef’s tip: Try adding a few sweet piquante Peppadew style peppers with the roast peppers for an extra kick

 

 

Recipe courtesy of Leafy Salad

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