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Margie
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with the pink pickled onions so they can soften while you prepare the rest. Place the thinly sliced red onion in a bowl with the lemon juice, and a pinch of salt and sugar. Scrunch everything together with your hands for a minute until the onion begins to soften. Set aside.
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For
2
M
I
For the couscous:
120
g
Giant (pearl) couscous
2
Roasted red peppers, from a jar, finely chopped
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Cook along with all of our recipes
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Halloumi: Pouring boiling water over the halloumi and leaving it to soak before frying is my favourite little trick. It removes some of the excess salt and helps the outside turn beautifully golden while the middle stays soft and squeaky. Really truly this is a game changing hack!
Giant couscous: Giant/pearl couscous is one of my favourite pantry ingredients. It has a lovely chewy texture and soaks up all the lemony dressing and herby flavour here. If you don’t have any, you could swap it for orzo, quinoa, pearl barley, lentils or even rice. You can get pouches of pre cooked grains and all would work here and makes this whole thing so quick and easy to put together.
Herbs: Parsley and mint are my favourite combination here, but go ahead and use what you have. Basil, dill and coriander (cilantro) all work brilliantly too.
Pink pickled onions: I very often have a jar of pink pickled onions in the fridge as they add so much flavour to all kinds of dishes. But this is a great little technique for how to make them in a hurry, just a little acid and flakey sea salt and some scrunching and let them sit for a few minutes. They soften and become lovely and pink! They lose the bite that comes with raw onion and just become utterly delicious.
Turn up or down the heat: Use as many chilli flakes as you like in the hot honey. Start with ½ tsp for a gentle warmth or more if you like a proper kick. These days you can also buy ready-made hot honey in a squeeze bottle if you want to save a step. It’s brilliant drizzled over pizza, roasted vegetables and fried eggs.
Make it your own: This bowl is endlessly adaptable. Try adding avocado, chickpeas, toasted nuts or seeds or a handful of rocket (arugula).
Leftovers: The giant couscous salad keeps well in the fridge for a couple of days. It's delicious for lunch the next day, just fry some fresh halloumi to go with it or serve with chicken, salmon or whatever protein you have on hand.
Meal prep: Most of the components can be made ahead. Prepare the couscous, yoghurt sauce and pink pickled onions in advance. Fry the halloumi just before serving for the best texture.
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Danielle B
12 days ago
Insane. Can’t eat it fast enough 😂
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Amy R
20 days ago
Very good! Another delicious recipe.
Like
Reply
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Margie
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with the pink pickled onions so they can soften while you prepare the rest. Place the thinly sliced red onion in a bowl with the lemon juice, and a pinch of salt and sugar. Scrunch everything together with your hands for a minute until the onion begins to soften. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the couscous:
120
g
Giant (pearl) couscous
2
Roasted red peppers, from a jar, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Halloumi: Pouring boiling water over the halloumi and leaving it to soak before frying is my favourite little trick. It removes some of the excess salt and helps the outside turn beautifully golden while the middle stays soft and squeaky. Really truly this is a game changing hack!
Giant couscous: Giant/pearl couscous is one of my favourite pantry ingredients. It has a lovely chewy texture and soaks up all the lemony dressing and herby flavour here. If you don’t have any, you could swap it for orzo, quinoa, pearl barley, lentils or even rice. You can get pouches of pre cooked grains and all would work here and makes this whole thing so quick and easy to put together.
Herbs: Parsley and mint are my favourite combination here, but go ahead and use what you have. Basil, dill and coriander (cilantro) all work brilliantly too.
Pink pickled onions: I very often have a jar of pink pickled onions in the fridge as they add so much flavour to all kinds of dishes. But this is a great little technique for how to make them in a hurry, just a little acid and flakey sea salt and some scrunching and let them sit for a few minutes. They soften and become lovely and pink! They lose the bite that comes with raw onion and just become utterly delicious.
Turn up or down the heat: Use as many chilli flakes as you like in the hot honey. Start with ½ tsp for a gentle warmth or more if you like a proper kick. These days you can also buy ready-made hot honey in a squeeze bottle if you want to save a step. It’s brilliant drizzled over pizza, roasted vegetables and fried eggs.
Make it your own: This bowl is endlessly adaptable. Try adding avocado, chickpeas, toasted nuts or seeds or a handful of rocket (arugula).
Leftovers: The giant couscous salad keeps well in the fridge for a couple of days. It's delicious for lunch the next day, just fry some fresh halloumi to go with it or serve with chicken, salmon or whatever protein you have on hand.
Meal prep: Most of the components can be made ahead. Prepare the couscous, yoghurt sauce and pink pickled onions in advance. Fry the halloumi just before serving for the best texture.
Only visible to you
Made it?
Cancel
Danielle B
12 days ago
Insane. Can’t eat it fast enough 😂
Like
Reply
Cancel
Amy R
20 days ago
Very good! Another delicious recipe.
Like
Reply
Cancel
