Summer couscous salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Summer couscous salad recipe. Enjoy quick and easy cooking recipes and learn how to make Summer couscous salad.

A Middle Eastern treat, ready in minutes

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition per serving:
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

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Almond & pistachio dukkah couscous recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Almond & pistachio dukkah couscous recipe. Enjoy quick and easy cooking recipes and learn how to make Almond & pistachio dukkah couscous.

Preparation Time 5 - 10 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

1.125L (4 1/2 cups) chicken stock
500g couscous
2 lemons, cut into wedges
2 x 75g pkts toasted slivered almonds
2 tbs pistachio dukkah
1/2 cup continental parsley leaves
260g (1 cup) Greek-style yoghurt

Method

1. Place the stock in a large saucepan over high heat and bring to the boil. Remove from heat and add couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.

2. Meanwhile, preheat a chargrill on medium-high. Cook lemon on grill for 2 minutes each side or until charred.

3. Add the almonds, dukkah and parsley to the couscous and toss to combine. Transfer to a large serving bowl. Top with lemon and serve with yoghurt, if desired.

Notes
Make this recipe up to 15 minutes before serving.

Source
Good Taste - January 2007, Page 77
Recipe by Michelle Noerianto

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Save & Share Almond & pistachio dukkah couscous recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.