Warm Couscous Tomato And Halloumi Salad Recipe
Ingredients
| 250 g/9 oz couscous | ||
| Olive oil | 3 Tablespoon | |
| Red onion | 1 , thinly sliced | |
| 250 g pack halloumi cheese, thinly sliced | ||
| 300 g pack baby plum tomatoes, halved | ||
| Garlic | 2 Clove (5gm), sliced | |
| 85 g/3 oz marinated black or green olives | ||
| 15 g/1/2 oz each fresh parsley and oregano | ||
| Capers | 4 Teaspoon | |
| Lemon wedges, to serve | ||
Directions
1. Put the couscous and 1 tbsp of the oil in a bowl and season. Pour over 600ml/1pt boiling water, cover, then leave for 5 mins.
2. Meanwhile, heat another tbsp of the oil in a pan, then fry the red onion for 2-3 mins until softened. Push to the side of the pan. Add the remaining oil, fry the halloumi for 2-3 mins until golden on both sides, then remove from the pan. Add the tomato halves and the garlic, then fry over a high heat for 2 mins until browned. Stir in the olives, and cook for 1 min.
3. Finely chop the herbs, then stir into the couscous with capers. Divide between plates, top with the halloumi and the tomato mixture, and sprinkle with any remaining herb leaves or sprigs. Serve with lemon wedges.
2. Meanwhile, heat another tbsp of the oil in a pan, then fry the red onion for 2-3 mins until softened. Push to the side of the pan. Add the remaining oil, fry the halloumi for 2-3 mins until golden on both sides, then remove from the pan. Add the tomato halves and the garlic, then fry over a high heat for 2 mins until browned. Stir in the olives, and cook for 1 min.
3. Finely chop the herbs, then stir into the couscous with capers. Divide between plates, top with the halloumi and the tomato mixture, and sprinkle with any remaining herb leaves or sprigs. Serve with lemon wedges.
Chef
