Dead easy pumpkin & halloumi couscous salad23

Posted on June 3, 2013 by ChristieDinner Time, Meatfree Mondays, Vegetarian

When I make couscous salads I go a bit crazy and throw loads of different flavours into them; veggies, cheese, nuts, herbs, salad leaves and other extras like olives and preserved lemon.

It makes them delicious, but does take a bit of brain power to get the balance right.

On this particular day I didn’t have the necessary brain power required, so I practised an exercise in restraint.

And you know what? It tasted really good!

I simply whacked some diced pumpkin into the oven to roast while I prepared some couscous (and by prepared, I mean doused with a bit of boiling water) and quickly fried some halloumi.

Once the pumpkin was done, I fluffed up my couscous, stirred in the pumpkin along with some salt and pepper, a squeeze of lemon juice and a dribble of olive oil. Then I dumped the lot on top of some washed rocket leaves and garnished with some ripe tomato wedges and strips of halloumi. Done!

Lunch was ready in 20 minutes and did not hurt my already frazzled pregnant brain. Hooray for me.

What’s your no-think salad option?

Linking up again with the delightful Veggie Mama for Meatless Monday. Hop on over and check out her super cute and tasty blog!

Christie x

Dead easy pumpkin and halloumi couscous salad

serves 2 – can be doubled or more

  • 2 cups diced pumpkin
  • 1/2 cup dried couscous*
  • 6 thick slices halloumi, dried well with paper towels
  • 1/2 lemon
  • 2 tablespoons olive oil
  • 2 cups rocket or baby spinach leaves
  • 1 ripe tomato, sliced into wedges

1. Heat the oven to 180C. Place the pumpkin onto a roasting tray and drizzle with a little olive oil. Bake for 20 minutes until tender.

2. Meanwhile, place the couscous into a bowl and pour over 1/2 cup of boiling water. Cover and leave while the pumpkin cooks.

3. Meanwhile, fry the slices of halloumi in a non stick fry pan on both sides until golden. Keep warm.

4. Fluff up the couscous with a fork and squeeze over the lemon and the olive oil. Season with salt and pepper and stir in the pumpkin.

5. Divide the salad leaves between serving bowls, top with couscous, tomato and halloumi and serve.

Extras you could add into the couscous if you’re feeling fancy:¬†green olives, pine nuts, preserved lemon and flat leaf parsley. Maybe a pinch of ras el hanout.

*This salad would work equally well with cooked quinoa or brown rice, use about 1 cup of either for 2 people.

 

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