Grilled Halloumi & Greek Salad Couscous Bowl
Swap rice for our flavoured couscous in this tasty lunch (or dinner) bowl. Perfect for an easy and satisfying meal. We’re using a shop bought tzatziki for ease, but feel free to make your own with Greek yoghurt, garlic, grated cucumber and mint.
Method
Prepare the couscous according to the packet instructions.
Brush the halloumi with olive oil and sprinkle with chilli flakes and oregano. Heat a ridged grill pan (or frying pan) over a medium-high heat. Add the halloumi and cook until golden and crisp.
Divide the couscous between two-three serving bowls. Top with tomatoes, olives, cucumber, red onion and the halloumi slices. Scatter with the fresh herbs, drizzle with olive oil and squeeze over some lemon juice. Season with a little salt and some freshly ground black pepper. Add a dollop of tzatziki to serve.
Ingredients
- 1 packet of Ainsley Lemon, Mint & Parsley Couscous (or Tomato & Chilli)
- olive oil, for brushing
- 1 block of halloumi, cut into 1-2cm slices
- pinch of chilli flakes
- pinch of dried oregano
- 6-8 cherry tomatoes, cut in half
- handful of black pitted olives
- ½ cucumber, sliced
- ½ red onion, finely sliced (optional)
- 1 tbsp chopped parsley and/or mint
- extra virgin olive oil, for drizzling
- ½ lemon, for squeezing
- 3-4 tbsp shop bought tzatziki