Grilled halloumi and asparagus couscous salad
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Mike Sim
Grilled halloumi and asparagus couscous salad
To turn this easy midweek meal into a gluten-free option, try swapping out the couscous for quinoa or wild rice
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
639Kcal
Fat
27gr
Saturates
15gr
Carbs
63gr
Sugars
8gr
Fibre
5gr
Protein
36gr
Salt
3.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 140g giant couscous
- 225g lighter halloumi
- 2 tsp olive oil
- ¼ tsp dried oregano
- ¼ tsp dried mint
- 100g asparagus tips, trimmed
- juice of ½ a lemon, plus wedges to serve
- 1 tsp clear honey
- 2 tsp capers, finely chopped
- small handful dill, finely chopped
- 50g by Sainsbury’s garlic and herb green olives, roughly chopped
Step by step
- Bring 700ml salted water to the boil in a pan. Add the couscous, return to the boil and then simmer for 6-7 minutes until softened. Drain, briefly rinse under cold water, then set aside in a fine mesh sieve to drain further.
- Meanwhile, cut the halloumi into 8 slices. Combine 1 teaspoon of the oil with the oregano, mint and some black pepper in a bowl, then add the halloumi and asparagus, tossing to coat.
- Heat a griddle pan or frying pan over a medium-high heat. Cook the asparagus, turning occasionally, for 2-3 minutes until just tender and lightly charred. Transfer to a plate. Add the halloumi and cook for 1½-2 minutes on each side or until deeply golden.
- Whisk the remaining oil, lemon juice, honey, capers and dill together in a bowl. Add the couscous and olives and toss together. Divide the couscous between bowls and top with the asparagus and halloumi. Serve with lemon wedges.
