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+ servings

BBQ Vegetable Couscous Salad Recipe

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.
Course: Lunch, Soups & Salads, Sides
Cuisine: Mediterranean
Servings: 2 people


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


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


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


  • 200 grams halloumi sliced
  • 1 glug olive oil

To Serve


Couscous Base

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


  • 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.