Lemon and pea couscous with halloumi

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This quick and easy couscous salad is full of fresh flavour from lemon and parsley, topped with golden, pan-toasted halloumi

Nutrition per serving

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Recipe by: Aliya Porter | Registered nutritionist

A delicious high-protein and low-fat portable lunch that’s perfect hot or cold. Easy to pack and full of flavour and counts as one of your 5 A DAY.

Place couscous, rind, juice, parsley, oil and garlic granules in a heat proof bowl. Mix until combined.
Add boiling water and cover with a plate, lid or cling film. Leave for 5 minutes.
Fluff up the couscous mixture with a fork and add the frozen peas and tomatoes.
Add black pepper to taste. Stir until combined.
Drain the halloumi and cut into 2cm pieces.
Heat a non stick pan and add the halloumi. Toast for approximately 3 minutes until browned. Turn regularly.
Serve on top of the couscous immediately or set aside to cool and add to the couscous just before eating.

Top tip

Try adding fresh herbs if you have them available for a flavour boost. If you want a gluten free option, use quinoa instead of couscous.