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This recipe for cous cous offers a modern-day twist that still hits all taste buds. The salad can be made in advance and left for up to 12 hours in the fridge, to allow the flavours to blend. Serves 4.

What you will need
  • 250g couscous
  • zest and juice of 1 1/2 lemons
  • 475ml boiling water
  • 150g sun-blushed tomatoes, chopped
  • 100g black niçoise olives, pitted and halved
  • 3 tablespoons extra virgin olive oil
  • 250g halloumi, sliced medium/thin (just under 0.5cm)
  • crushed sea salt and freshly ground black pepper
Cooking instructions

Place the couscous in a large bowl. Add the lemon zest and juice. Pour over the boiling water. Stir, cover with a clean tea towel and leave to stand for 5 minutes until the lemon liquid is absorbed.

Using a fork, fluff the couscous grains to separate them. Stir in the sun-blushed tomatoes, olives and olive oil. Season well with crushed sea salt and freshly ground black pepper. Mix gently.

Heat a large non-stick griddle pan for 1 minute over a high heat. Reduce the heat to medium and add the halloumi slices. Dry-fry the halloumi for 2 minutes, turn and cook on the other side for a further 2 minutes until they’re golden-brown in parts. Remove from the heat and set aside. Arrange the halloumi slices over the couscous salad.