Recipes
Recipes

Mediterranean cous cous salad

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

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

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(11 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £1.01 per serving

Nutritional Information

Each 348g serving contains

Energy
1674kj
400kcal
20%
Fat
12.2g
Med
17%
Saturates
5.6g
Med
28%
Sugars
13.6g
High
15%
Salt
0.84g
Med
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

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
Add the halloumi for the final 10-15 minutes of cooking — roast until golden.
4
Meanwhile, make the cous cous according to the pack instructions.
5
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.