Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This spring vegetables and couscous with halloumi recipe transforms a handful of simple ingredients into a healthy, hearty salad that the whole family will enjoy. Packed with veggies and jazzed up with fresh additions like pomegranate seeds and shelled pistachios, this makes an easy main course for vegetarians or a delicious side dish for grilled meats or fish.
Ingredients
- 150g couscous
- 150ml hot veg stock
- Grated zest and juice of 1 orange
- 250g pack halloumi, cut into 12 slices
- 2tbsp olive oil
- 1 small head of fennel, core removed
- 4 spring onions, trimmed
- 500g pack spring greens, washed well and coarse veins cut out
- 1 large carrot, peeled and coarsely grated
- About 50g each fresh pomegranate seeds and shelled pistachios
WEIGHT CONVERTER
Method
- Put the couscous in a large bowl, stir in the hot stock with the orange zest and juice. Set aside for 5 mins.
- Heat a frying pan, add the slices of halloumi (with no oil) and cook over a moderate heat for a few mins until browned on one side, flip over and cook for 1 minute. Take out of the pan and set aside.
- Heat 1tbsp oil in the pan and stir-fry the finely sliced fennel and spring onions for a couple of mins. Tear in the greens and add the carrot shreds and warm them through for a few mins.
- Mix the pomegranate seeds and pistachios into the couscous and arrange the halloumi on the fried greens. Drizzle with more olive oil.
Top Tip for making Spring vegetables and couscous with halloumi
Add dried cranberries or chopped dried apricots to the couscous instead of the pomegranate seeds.

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Beef and beetroot salad
This beef and beetroot salad matches juicy succulent stead with chargrilled vegetables and inky dark beetroot to make one of the tastiest salads around.
By Jessica Dady • Published
-
Thai spiced steak salad
This Thai spiced steak salad is packed with crunch and texture, with a base of noodles so it's filling as well as tasty. Perfect for fun meal for two.
By Jessica Dady • Published
-
Warm rainbow cabbage salad
This warm rainbow cabbage salad is the perfect healthy side for the cooler months of the year, giving you a fresh crunch with your meal without it being too chilly...
By Octavia Lillywhite • Published
-
The Hummingbird Bakery vanilla cupcakes
These Hummingbird Bakery vanilla cupcakes are topped with candy-coloured vanilla frosting and sprinkles...
By Jessica Dady • Published
-
Roasted spatchcock chicken
Roasted spatchcock chicken is quicker and easier than your usual roast bird. It's ideal for cooking on the BBQ...
By Jessica Dady • Published
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
McDonald's halloumi fries are on the new summer menu with four brand new burgers
By Kudzai Chibaduki • Last updated
-
This 11p lunch is perfect for saving money as living costs rise
By Kudzai Chibaduki • Published