Vegetable Couscous Salad

BBQ Vegetable Couscous Salad

Vegetable Couscous Salad is one of my favourite BBQ buffet and pack lunch recipes.  It is hearty yet light and lemony. Couscous and halloumi are a perfect pair. This salad is best at room temperature making it perfect for a picnic.

I prefer to grill the vegetables but you can also roast them in the oven at 180C (fan oven) until soft and a bit charred. 

Couscous & Halloumi


This recipe is our vegetarian couscous salad. We pair the BBQ vegetables, couscous with halloumi and top it with our Mint Yogurt Sauce.

couscous salad

Add Chicken

We love to layer our BBQ Yogurt Marinated Chicken between the couscous and the vegetables.  They go great together and this pairing is a great way to keep both vegetarians and meat eaters satisfied.

More Couscous and Halloumi Recipes


Swap your vegetables for whatever you prefer or have around. In version, we used asparagus and sweet potato. Make it yours!

couscous halloumi salad

Too Cold to BBQ?

Too cold to BBQ? No problem, try our autumn variant of this vegetable couscous salad that uses roasted butternut squash and red onion. My favourite winter pack lunch for work. 

 

BBQ Vegetables & Couscous Salad

BBQ Vegetable & Couscous Salad is one of my favourite BBQ buffet recipes & pack lunch recipes. It is hearty yet light and lemony. Choose veggies by season.
Print Recipe Pin Recipe
CourseLunch, Soups & Salads, Sides
CuisineMediterranean
Servings2 people

Ingredients

Vegetable Marinade

  • 1 glug olive oil
  • 1 large lemon freshly juiced
  • 1 clove garlic minced
  • 1 handful parsley flat leaf, leaves picked and finely chopped

Vegetables

  • 2 coloured peppers
  • 2 medium courgettes
  • 1 medium aubergine
  • 1 medium red onion

Couscous

  • 100 grams couscous dried
  • 100 ml water boiling
  • 1 handful coriander leaves picked and finely chopped
  • 1 large lemon freshly juiced

Halloumi

  • 200 grams halloumi sliced
  • 1 glug olive oil

To Serve

Instructions

Couscous Base

  • Add couscous to large mixing bowl.
  • Pour over boiling water.
  • Cover with plastic wrap and set aside.

Vegetables

  • Mix together the lemon and olive oil in large mixing bowl with a small whisk.
  • Slice vegetables as appropriate for BBQ or roasting (I like bigger pieces if using the BBQ).
  • Marinate vegetables for 30 to 90 minutes.
  • Roast / BBQ until soft and a bit charred.

Pan Fry Halloumi

  • Add the olive oil to a hot pan and fry the Halloumi, turning once, to brown the cheese.

Combine & Serve

  • Fluff the couscous and mix in juice of 1 lemon and coriander.
  • Divide couscous among the serving plates.
  • Top with the BBQ Vegetables and Halloumi.
  • Serve with minted yogurt sauce on the side.
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