Ras el Hanout spiced Cous Cous and Halloumi Salad

Ras el Hanout spiced Cous Cous and Halloumi Salad

Serves 2


1/2 block Halloumi

200g cous cous

3 tbsp Ras el Hanout

50 ml olive oil

1 tsp white wine vinegar


1 shallot, finely sliced

1/8 cucumber sliced into 1/4's

1/4 red cabbage, shredded

2 handful's chopped parsley

A few olives, sliced

2 tsp raisins

2 tsp pine nuts


Chop your halloumi block into slices, then fry in 2 tbsp olive oil, until golden on each side (1 min 30 each side)

Cook your cous cous according to package instructions.

Mix 4 tbsp of ras el hanout (slightly more if you want more emphasis on spice) with 50 ml's of good quality olive oil a pinch of salt and a tsp white wine vinegar.

Once the water has been fully absorbed into the cous cous, fluff it up with a fork then drizzle in the ras el hanout mixture and mix well. Add it in stages to ensure that it's evenly incorporated.

Add the red cabbage, cucumber, parsley, raisins, pine nuts, shallots, white wine vinegar, halloumi and mix well.

Serve with a squeeze of lemon.







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