Med-cous-cous-salad

Mediterranean cous cous salad

A north African-inspired dish, with pomegranate, mint and halloumi for a spin on tradition

By , 20 March 2018

(9 votes)

Mediterranean cous cous salad
  • 1 Hour

  • Serves: 4

  • Price: £1.01 per serving

Nutritional Info
Each 348g serving contains
  • Energy

    1674KJ

    400KCAL

    20%
  • Fat

    12.2g

    med

    17%
  • Saturates

    5.6g

    med

    28%
  • Sugars

    13.6g

    low

    15%
  • Salt

    0.84g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 481kJ/115kcal.
Ingredients
  • 4 carrots, peeled and sliced
  • 2 sticks celery, roughly chopped
  • 2 red peppers, deseeded and cut into chunks
  • 2tsp cumin seeds
  • 4 cloves garlic, bashed
  • 1tbsp ground coriander
  • 1tbsp rapeseed oil
  • 120g halloumi, cut into chunks
  • 200g cous cous
  • Juice and zest 1 lemon
  • 80g pack Grower’s Selection Pomegranate Seeds
  • 10g mint, leaves chopped
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • On a large baking tray, drizzle the carrots, celery, peppers, cumin, garlic and coriander with the oil, then toss. Roast for 35-40 minutes until the carrots are soft and browning at the edges.

  • Add the halloumi for the final 10-15 minutes of cooking — roast until golden.

  • Meanwhile, make the cous cous according to the pack instructions.

  • Mix the lemon juice and zest through the cous cous then gently stir in the roasted veg and halloumi, pomegranate seeds and mint. Serve warm or cold.