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Home / Eat Well / Recipes

Haloumi and Israeli couscous salad

for 4 people
Babiche Martens

Babiche Martens

Angela Casley
By
Angela Casley

Food writer for Viva

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Couscous is a wonderful base for a salad, so when it comes to clearing out the fridge team it with what you find: tomatoes, celery, olives, herbs . . . To make it more substantial add fried halloumi, sliced steak or chicken breast. To dress it up for guests add some chopped artichokes and green olives. Don’t forget a squeeze of fresh lime.

Ingredients

2 cupsIsraeli couscous (Main)
4Tomatoes, chopped (Main)
2 sticksCelery, sliced thinly
½ Red onions, sliced
½ cupBlack olive
1 cupBasil leaves
¼ cupChopped dill
200 gHaloumi cheese, sliced (Main)

For the dressing

¼ cupOlive oil
2 TbspRed wine vinegar
1 tspDijon mustard
2 tspHoney
1Garlic clove, crushed
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Directions

  1. Cook the couscous as per packet instructions, then cool.
  2. To make the dressing in a jar combine the oil, vinegar, mustard, honey and garlic.
  3. In a large bowl combine the couscous, tomatoes, celery, onion, olives, basil and dill.
  4. Heat a frying pan to a high heat. Cook the halloumi for 30 seconds each side until golden.
  5. Toss the haloumi through the salad along with the dressing. Serve in a decorative bowl.

More recipes to make the most of your garden

  • Roast tomato soup
  • Mint pesto

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