Couscous salad with grilled haloumi

Couscous salad with grilled haloumi

Dinner Like A Boss
4 people
20 mins
Cooking time
5 mins
Benito Martin

Eating a vegetarian meal a couple of times a week is good for the environment and for your family’s health. However, if you do want to add some meat to this salad, I’ve included a recipe for a quick Moroccan lamb or chicken. Encouraging kids to eat couscous from an early age gives your family another option, rather than the usual rice, pasta or potatoes. Leftover couscous is perfect for lunch the next day.


Quantity Ingredient
see method for ingredients, optional
200g couscous
250ml boiling water
1 pinch salt
1 lemon
2 tablespoons olive oil, plus extra for the haloumi
250g cherry tomatoes, quartered
2 tablespoons finely chopped flat-leaf parsley, optional
2 medium carrots, peeled and coarsely grated
60g rocket
or salad of your choice
500g haloumi


  1. If you are adding lamb or chicken, prepare the meat first and start cooking it once the couscous is soaking. Put the couscous in a large heatproof bowl and add the boiling water and salt. Stir, cover the bowl with a plate and leave the couscous to swell for 5 minutes. While the couscous is soaking, squeeze the juice from half the lemon and cut the remaining half into wedges.
  2. Fluff up the couscous with a fork, ensuring you break up any lumps, then add the olive oil and 1 tablespoon of lemon juice. Stir gently to combine, then stir in the tomatoes, parsley (if using), carrot (see note) and rocket (if using). Season to taste with salt and pepper.
  3. Slice the haloumi into fingers about 1 cm thick and brush with oil. If you prepared either of the meat options, wipe out the pan the meat was cooked in and use it to fry the haloumi; otherwise, heat up a small amount of olive oil in a frying pan. Cook the haloumi for 1–2 minutes on each side, or until light golden.
  4. Divide the couscous between plates and top with the haloumi and Moroccan lamb or chicken, if desired. Serve the lemon wedges for squeezing over.


  • If you think your family won’t like the couscous with all the vegetables mixed up in it, you can serve the carrots, cherry tomatoes, rocket (arugula) and parsley separately. Add the oil, lemon juice and seasoning to the couscous; just serve the other ingredients alongside.
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