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
