Halloumi and cous cous salad recipe

Ingredients 250g (8oz) couscous 250ml (8fl oz) vegetable stock juice of 1 lemon 2 roasted red peppers from a jar 150g (5oz) cherry tomatoes, halved ½ cucumber, diced 240g pack halloumi cheese, cut into 6-8 slices 50g bag rocket leaves

Place the couscous in a bowl, pour over the hot stock and lemon juice, cover and leave to stand for 5 minutes, until all the liquid has been absorbed. Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber. Heat a griddle pan or barbecue. Cook the halloumi for about 2 minutes on each side, until lightly browned. Serve on top of the couscous with the rocket leaves. See more Salad recipes

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