Couscous salad with halloumi and cabbage
This couscous salad is very easy to put together – perfect for lunch, brunch or an easy supper. It can also be a side dish to grilled fish or meat. Take any leftovers to a picnic or in your lunch box.
Ingredients
Method
- Shred or slice the cabbage thinly. Grate the carrots coarsely.
- Slice the spring onions. Roughly chop pistachios and dried apricots. Grate the the zest of the orange then squeeze out its juice.
- Scatter the couscous in a bowl, pour over the hot vegetable stock; add the orange zest and juice. Cover and set aside for 5 minutes.
- Stir-fry the cabbage in half of the oil.
- Mix the cabbage, pistachios, carrots and dried apricots in a serving bowl. Add the couscous. Season and toss well.
- Heat the remaining oil, dice the cheese into 2-3 cm bits and fry them for 2 minutes until brown. Add these to the salad.
- Serve warm.