Carrot, pomegranate, cashew and halloumi couscous salad


  • 4 large carrots, grated
  • 80g pomegranate seeds
  • 50g cashews, toasted and chopped
  • 30g fresh mint, chopped
  • 100g giant couscous
  • 200g halloumi, sliced
  • 3 tablespoons light tahini
  • 1 teaspoon sumac
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cyder vinegar
  • salt and pepper to taste


  1. Add the grated carrot, pomegranate seeds, toasted cashews and mint to a large bowl and set aside.
  2. Make up the giant couscous as per the packet instructions, drain and add to the carrot mixture.
  3. For the dressing, add the tahini, sumac, lemon and lime juices, olive oil, vinegar and salt and pepper into a jar, then shake to combine all the ingredients.
  4. Pour the dressing over the couscous and carrot mixture and stir to incorporate.
  5. Dry fry (or barbeque) the halloumi slices, then serve on top of the couscous salad before tucking in!



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