Salads are my absolute favourite and go meals which I devour everyday 🙂 this one is quite filling and very satisfying 🙂 A definite palate pleaser 🙂 and not to bad on the eye as well;-)
A wonderful warm couscous salad 🙂
Preparation: 10 minutes
Cooking: 5 minutes
Serves: 4 or more
1 ½ cups (375ml) couscous
3 cups boiling water (750ml)
Knob butter (optional)
50ml – 80ml olive oil (you can use less or more as you like)
1- 2 dry red chilli roughly crushed
1tsp (5ml) finely chopped garlic
2 cups cauliflower cut into small florets
1 cup (250ml) soaked or boiled chickpeas
¼ – ½ tsp salt
200g cocktail tomatoes
1 tsp (5ml) dried basil
½ tsp (7ml) dried oregano
2 tbsp balsamic vinegar
200g – 250g halloumi cheese thickly sliced (5x3cm) or to any size of your choice
90g speciality baby leaf lettuce or any lettuce of your choice
Few grinds of black pepper
Let’s get this salad going 🙂
- Place couscous in a nice big bowl. Add boiling and butter. Give it a quick stir with fork then cover with a lid or cling wrap and set aside until water is fully absorbed
- Heat oil in a saucepan – toss in red chilli, garlic and cauliflower and sauté for a minute or two.
- Add chickpeas, salt, tomatoes, dried basil leaves and oregano. Cook just until tomatoes start to melt but still holds in shape – cook for just about a minute. Add balsamic vinegar and turn off heat.
- In a separate pan, add tsp of olive oil and grill halloumi on both sides.
- Once done assemble salad by
- Laying down a bed of lettuce
- Followed by a generous serving of couscous
- Divide cooked ingredients into four portions then scatter over couscous and lettuce.
- Grind black pepper and serve …#nomnom