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Crunchy Cous Cous Salad with Lemony Herb Dressing

Add some crunch to your recipe repertoire with this show-stopping salad
Difficulty Level: Moderate
Serves: 4


For the salad:
1 cup of cous cous
30g butter, chopped
2 cobs of corn, shaved or 1 420g can of corn kernels
200g snow peas, ends removed and chopped into 2cm pieces
220g halloumi, sliced thickly
1 brown onion, diced
40g of pine nuts
For the lemony herb dressing:
1 small bunch of basil, leaves picked
1 small bunch of mint, leaves picked
1 small bunch of parsley, leaves picked
4 cloves of garlic
1 lemon, juiced
1/3 cup of olive oil


  1. Make the cous cous. Fill and boil the kettle. Place the cous cous in a bowl and cover with 1 ½ cups of boiling water. Add in half the butter, a sprinkle of salt and cover for 10mins. Then, use a fork to fluff up the cous cous and set aside
  2. Make the veggies. Fill a saucepan with water and bring it to a boil. Add in the corn and cook for 3-4mins. Then, add in the snow peas and cook for a further 1-2mins, or until slightly softened. Place the corn and snow peas in a bowl and mix through the butter and a sprinkle of salt
  3. Fry the halloumi. Coat a saucepan with oil and heat on high. Fry the halloumi for 2mins on either side or until golden
  4. Toast the pine nuts in a dry frypan on low heat until golden
  5. Make the dressing. Place the dressing ingredients into a food processor and blitz until smooth
  6. Assemble the salad. Spoon the cous cous out onto a platter and top with the veggies, onion, pine nuts, halloumi and dressing