Plate expectations: Cous cous and olive salad with halloumi cheese

Plate expectations: Cous cous and olive salad with halloumi cheese

Our in-house chef Denise Phillips serves up her latest delicious recipe

Cous cous & Olive salad with Halloumi cheese
Cous cous & Olive salad with Halloumi cheese

This is a colourful combination of salad ingredients, which is served with hot cous cous and great for a light lunch or healthy supper any time of the year. Halloumi cheese is traditionally from Cyprus and made from sheep milk, flavoured with shreds of mint.  It has a milky, slightly salty taste and a rubbery texture. It comes into its own when cooked. Slices of halloumi cheese are delicious char-grilled or fried and eaten with salads. Mozzarella is a good alternative although its texture is quite different.


  • Put the cous cous and stock powder in a bowl. Pour over the boiling water, cover with cling film and leave to stand for 5 minutes.
  • Heat a tablespoon of the oil in a shallow pan. Sauté the red onions for 2 to 3 minutes or until softened. Remove and using the same pan, fry the halloumi cheese slices for 3 minutes. Set aside.
  • Add the chopped garlic, tomatoes and olives and sauté for a further 2 minutes.
  • Finely chop the herbs and stir into the cous cous. Add the capers and tomato mixture.
  • Season well with salt and freshly ground black pepper.

To serve the stylish way: Garnish with sprigs of basil and parsley and lemon wedges.


  • 250g cous cous
  • 2 tablespoons vegetable stock powder
  • 2 tablespoons olive oil
  • 2 red onions – peeled and finely sliced
  • 250g packet Halloumi cheese – drained and thinly sliced
  • 300g baby plum or cherry tomatoes – cut in half
  • 3 cloves garlic – finely chopped
  • 85g black and green olives – pitted
  • 15g each fresh parsley and basil
  • 2 tablespoons capers
  • Salt and freshly ground black pepper

Garnish: Lemon wedges, Sprigs of basil and parsley

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