Zucchini Halloumi Couscous
User Reviews
5
Zucchini Halloumi Couscous
Description
Zucchini Halloumi Couscous starts with couscous steamed in hot vegetable stock alongside peas and corn. The couscous absorbs the flavored stock, then is fluffed and lightly brightened with lemon juice. Thin slices of zucchini are brushed with oil and grilled until they soften and show grill marks, providing gentle smoky vegetable notes. Thick slices of halloumi cheese are also oiled and grilled until soft and lightly charred, adding a salty and creamy contrast.
The assembled dish features the couscous base topped with zucchini, halloumi, pumpkin seeds, scallions, and parsley. The pumpkin seeds add a nutty crunch while the fresh herbs provide freshness and color. This dish can be served warm or cooled, making it adaptable for a main, side, or picnic option.
Practical tips include using hot stock to ensure the couscous cooks fully, grilling the halloumi and zucchini to develop flavor and texture, and optionally preparing the salad ahead by cooling all components. For variations, the zucchini and halloumi can be pan-cooked if grilling isn't available.
Ingredients
- 1 cup couscous 100g
- ¼ cup peas frozen
- ¼ cup corn frozen
- 1 cup vegetable stock 250ml (hot)
- 1 tablespoon lemon juice
For the salad
- 1 zucchini medium (courgette)
- ½ pound halloumi cheese 250g
- 2 tablespoons neutral cooking oil divided, generic cooking oil
Garnish
- 2 tablespoons pumpkin seeds
- 2 scallions (spring onions) finely chopped
- 2 tablespoons parsley chopped
Instructions
- Preheat a grill or grill pan.
- Add the couscous, peas and corn to a large bowl and stir in the hot vegetables stock. Cover with a lid or plate and leave for 10 minutes for the couscous to absorb the stock. Stir in the lemon juice and fluff the couscous up with a fork.
- Meanwhile, slice the zucchini lengthways thinly. Gently rub with half of the oil, then place onto the hot grill and cook for a few minutes on each side to soften slightly and get char lines.
- Slice the halloumi into thick slices, then rub with the remaining oil. Add to the grill and cook for a few minutes on each side or until soft and lightly charred.
- Pile the couscous onto a serving plate, then top with the zucchini, halloumi, pumpkin seeds, scallions and parsley. Serve and enjoy.
Notes
- Ensure vegetable stock is hot to cook the couscous through properly.
- Halloumi and zucchini can be cooked in a pan over medium heat if grilling is not an option.
- Let the couscous and vegetables cool completely to serve the salad cold, ideal for picnics or potlucks.
- Pair this salad with a grilled halloumi sandwich or a mushroom tart for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Sodium | 997mg | 42% |
| Potassium | 324mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 656mg | 66% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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