Cous Cous Salad with Yoghurt & Harissa Dressing

This is a great recipe for a lovely summers evening. I love my meat and fish so sometimes feel a bit hard done by when I cook veggie dishes, like I’ve missed out, but this was a really great meal. It is a bit of a mish mash of a few cous cous salad recipes I have read through, adapted to suit some of my favourite ingredients!

Originally in my #mealplanningmonday post I had planned to have this with a homemade flat bread, but my lack of foresight to realise we had run out of plain flour (school boy error!) and my lack of willingness to go back out once home from work and buy some meant that actually we ate this with some toasted pitta bread from the freezer!

Serves 2


125g cous cous

1 veg stock cube made up with 200ml boiling water

Half courgette sliced with speed peeler

Half red chilli finely sliced and deseeded

Half standard size tin chickpeas

4 medium vine tomatoes, deseeded and chopped

2 spring onions finely sliced

2 tbsp olive oil

1 tbsp sherry vinegar

1 small tub natural yoghurt

1 tsp harissa paste

4 thin slices halloumi


  1. Make up the Veg stock and add to the cous cous, cover with cling film and leave for 10mins while you prepare everything else
  2. In a separate bowl combine all the sliced veg (courgette, tomato, chilli, spring onion, chickpeas) and add the olive oil and vinegar and mix together.


Step 2

  1. In a small dish roughly swirl the harissa into the yoghurt

Yoghurt and Harissa Dressing

  1. Heat a griddle pan to a high heat with a few drops veg oil, then lay in the halloumi, and cook for about 1 minute on each side.
  • Uncover the cous cous and fluff up the grains with a fork. Add the bowl of veg ingredients and mix.

  • Lay the halloumi on top, drizzle with dressing and serve with warm pittas fresh from the grill.

  • Happy Eating! 🙂


    Cous Cous Salad with Yoghurt and Harissa Dressing


    Close up!

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