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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g couscous
  • 150 ml hot vegetable stock
  • 1 orange
  • 2 Tbsp olive oil
  • 500 g Spring Greens or Savoy cabbage
  • 2 medium carrots
  • 50 g dried apricots
  • 50 g pistachios
  • 5 spring onions white part only
  • 150 g halloumi cheese

Method
 

  1. Shred or slice the cabbage thinly. Grate the carrots coarsely.
  2. Slice the spring onions. Roughly chop pistachios and dried apricots. Grate the the zest of the orange then squeeze out its juice.
  3. 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.
  4. Stir-fry the cabbage in half of the oil.
  5. Mix the cabbage, pistachios, carrots and dried apricots in a serving bowl. Add the couscous. Season and toss well.
  6. 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.
  7. Serve warm.