Try my easy Couscous Salad with chickpeas, cucumbers, fried zucchini and grilled halloumi cheese - all tossed with a zesty citrus garlic dressing! The perfect summer salad to serve at a bbq party or as a side dish.
Pour stock into a small pan and bring to boil. Arrange couscous in a large bowl and pour boiling stock over it. Mix with a fork and cover with a plate for 4 minutes. Fluff up couscous with a fork and add in chickpeas.
In a small bowl, combine olive oil, lemon juice, lime juice, garlic and mint. Pour half of the dressing onto couscous. Mix well.
Cut zucchini in half vertically and slice them thinly horizontally. Heat a large non-stick skillet over high heat. Spray with olive oil.
Arrange zucchini pieces in one layer and cook for about one minute on each side or until lightly browned. Make sure you don't overcrowd the skillet (I did two batches). Remove from skillet and set aside.
Transfer couscous to a serving bowl, top with zucchini and halloumi and drizzle with remaining dressing. Serve immediately.
If you want to make this salad ahead, add the dressing at the last minute. Halloumi is better eaten just out of the pan.
You can replace the grilled halloumi with crumbled feta. You can also add other grilled vegetables like eggplant.
Adapted from BBC Good Food
Summer Couscous Salad https://www.notenoughcinnamon.com/summer-couscous-salad/