Harissa Halloumi Salad with Couscous

This harissa halloumi salad is so quick to make and is bursting with healthy ingredients! The salty halloumi is the perfect addition to this vegetarian dish.

Course Main Course, Salad

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 581kcal

Author Amy Fulwood

Ingredients

4 tablespoon Olive Oil
½ Aubergine chopped
200 g Halloumi sliced
1 Orange Pepper sliced
1 Red Onion chopped
240 g Couscous
100 g Spinach
3 Tomatoes chopped

Dressing

2 tablespoon Harissa Paste
4 tablespoon Olive Oil
2 tablespoon White Wine Vinegar
2 teaspoon Sugar

UK Measures - US Measures

Instructions

Place the aubergine on a baking tray with a tablespoon of olive oil and a sprinkling of salt and pepper. Cook at 200°C for 20 minutes. Meanwhile place the couscous in a large bowl with 400ml of boiling water. Cover the bowl with a clean towel.
Heat the rest of the olive oil over a medium heat in a frying pan. Add the yellow pepper and red onion with a pinch of salt. Cook for 15 minutes. Remove the vegetables from the pan and place in the bowl with the couscous. Return the pan to the heat and fry the halloumi until browned on both sides, adding more oil if necessary.
To make the dressing mix together the harissa paste, vinegar, olive oil and sugar. Set aside. To finish assembling the salad add the aubergine, spinach, tomatoes and halloumi to the vegetables and couscous then toss with the dressing.

Nutrition