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Middle Eastern Couscous Salad with Halloumi Cheese

This is a very flexible dish to suit whatever you have in the cupboard or fridge. The salad has been turned into a main meal by serving it with grilled Halloumi cheese but you could serve it as a side salad with a selection of cold meats.

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Serves

Ingredients Method

A bit of this, a bit of that

225g (8oz) couscous
250ml (9floz) boiling water
30ml (2tbsp) walnut oil
60ml (4tbsp) Onken Natural Fat Free Yogurt
3 x 15mlsp (3 tbsp) fresh coriander, chopped
140g (5oz) ready to eat dried apricots, cut in half
290g jar roasted red peppers, drained and cut into strips
280g jar artichokes in oil, drained and cut in half
50g (2oz) sun blush tomatoes
12 pitted olives, green
225 – 250g pack Halloumi cheese
50g (2oz) walnuts, roughly chopped

Made with Onken 0% Fat Natural

450g

Step-by-step

1 Place the couscous in a large bowl and pour over the boiling water. Leave to swell for 5 minutes.
2 Preheat the grill, cut the Halloumi into 4 or 8 pieces and grill until lightly brown, turn over and repeat.

Cooks Tip: Halloumi cheese is easy to pan fry dry in a non stick frying pan as an alternative to grilling.
3 Mix the oil and yogurt into the couscous.
4 Stir in the remaining ingredients apart from the Halloumi and walnuts.
5 Serve topped with the Halloumi slices and sprinkled with the chopped walnuts.