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.

 

  • chompchompcomau

    I love squeeky haloumi. Makes me giggle every time I eat it!

  • Lizzie B

    Ooh this combines two of my favourite foods – pumpkin and haloumi! Looks like I have a new work lunch to try! Thanks for sharing!

    • They’re too of my favourites too Lizzie! Absolutely perfect for a work lunch if you put the leaves on top so they don’t go soggy :)

  • InTolerant Chef

    So nice, tasty and lots of protein too- perfect!

    • Yes, so I can grow up big and strong… wait, that didn’t happen! Still only 4 foot 10 :)

  • Mel

    Yum! I love cous cous and haloumi but haven’t yet put the two together.

  • I’m so addicted to Haloumi. Fried and drenched in lemon juice I could eat tonnes of it. But even better on a salad – yours looks amazing! Salty cheese with sweet roast pumpkin and fresh tomatoes. Yum!

  • The Kitchen Edition

    We had haloumi at a friends barbecue recently and have been craving it ever since. This looks like a great way to satisfy that craving!

    • Halloumi on the BBQ is the best! You’ve got me craving it now too :)

  • Nicole Everett

    Looks great! I already love making couscous with pumpkin but adding the haloumi is a nice idea. My no think salad option, especially for work, is just lettuce, tomato and a can of tuna.

  • Lani Kennedy

    Yum, I make the same sort of salads Christie !! And if half of the ingredients come from my garden – even better xx

    • Good on you Lani! I wish I could say the same but I am a notorious plant killer and not getting better with age!

  • Eha

    This is simple but absolutely mouthwatering! Was wondering what to make for lunch by about holiday Monday!! Hope your ‘frazzled pregnant brain’ comes up with a few more recipes such as this!!

  • Daisy

    This is perfect for lunch! So easy and healthy too! Thanks for the idea love pumpkin will try and stop being lazy and make my lunch hehe

    • It’s so easy to eat out when you are baby free Daisy, I say enjoy it :)

  • Lorraine @ Not Quite Nigella

    I’m there with anything with halloumi in it! :D

  • Anna @ The Littlest Anchovy

    I love roast veg and couscous but have never thought to add haloumi – I see the error of my ways now!

  • Kelley @ magnetoboldtoo

    halloumi… cheese that can be fried. Is there a more glorious thing?

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