Wholemeal CousCous with Eggplant, Halloumi and Hummus
If you’re searching for a vibrant, nutritious dish that’s easy to prepare and full of flavour, look no further than this wholemeal couscous salad featuring perfectly charred eggplant and crispy halloumi. This dish blends wholesome grains, fresh herbs, and creamy hummus for a satisfying meal suitable at any time of day.
Discover the perfect balance of flavour and nutrition with our Wholemeal Couscous Salad with Eggplant and Halloumi. Full of vibrant ingredients and rich textures, it’s a meal that’s as satisfying as it is delicious. Visit our official store to grab San Remo Wholemeal Couscous and explore our full range of quality products. Elevate your dishes with San Remo, where taste meets tradition.
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prep time10minuti
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cook time15minuti
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serves4people
Ingredients
Method
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Cook San Remo Wholemeal CousCous according to packet instructions in a large bowl.
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Heat 1 tbsp of the olive in a large non-stick frypan over med/ high heat and sauté eggplant until golden.
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Add eggplant and chopped herbs to the cooked CousCous, add 4 tbsp olive oil and season with salt and pepper. Toss to combine.
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Spread hummus on a large serving platter or individual plates.
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Place CousCous mix on top of the hummus.
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Reheat the non-stick frypan over medium heat with 1 tbsp olive oil.
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Dust the haloumi with flour and pan fry until golden on both sides. Place on top of the CousCous.
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Sprinkle with pomegranate and pistachios and serve.
Tips & Tricks
- Cooking Tips for Beginners: Prep Ahead: Start by chopping the eggplant and haloumi into uniform pieces. Measure out your couscous and prepare your hummus (store-bought or homemade) so everything is ready when you need it. Cook Couscous Properly: For the wholemeal couscous, bring water to a boil and stir in the couscous. Once the water has been absorbed (about 5 minutes), fluff it with a fork for a light, fluffy texture. Sauté Eggplant and Halloumi: When cooking the eggplant and halloumi, make sure to use a non-stick pan or add a little olive oil to prevent sticking. The eggplant should be tender, and the halloumi should be golden and crispy on the outside.
- Achieving the Perfect Dish: Cook Eggplant Until Tender: Eggplant needs to be cooked until it’s tender and slightly caramelised. Be patient and allow it to cook on medium heat for about 10-15 minutes, turning occasionally to ensure even cooking. Achieve Perfectly Crisp Halloumi: Halloumi should be grilled or pan-fried until golden and slightly crispy on both sides. It’s a great contrast to the soft couscous and eggplant. Don’t overcrowd the pan when cooking the halloumi to allow it to get a nice crust. Layer the Ingredients: Once the couscous, eggplant, and halloumi are ready, layer them in a serving bowl. Top with hummus and garnish with fresh herbs like parsley or mint for extra flavour and colour.
- Common Mistakes to Avoid: Overcooking the Eggplant: Eggplant can become mushy if overcooked. To avoid this, cook it on medium heat and stir occasionally. It should be golden brown and tender, but still hold its shape. Not Fluffing the Couscous: After the couscous has absorbed all the water, don’t forget to fluff it with a fork. This prevents clumps from forming and gives the couscous a light, airy texture. Skipping the Seasoning: Eggplant and halloumi both need seasoning to bring out their flavours. Don’t forget to season them with salt, pepper, and a sprinkle of olive oil while cooking for a richer taste.
- Make It a One-Pan Meal: If you're short on time, consider cooking the eggplant, halloumi, and couscous in one large pan. You can cook everything on the stovetop, reducing cleanup time without compromising flavour. Add Extra Veggies: Feel free to add extra veggies like roasted peppers or zucchini to enhance the dish’s flavour and nutrition.
Frequently Asked Questions
How do I cook San Remo couscous perfectly every time?
Follow the package’s San Remo couscous cooking instructions closely - by soaking couscous in boiling water, covering it, and letting it steam. Then fluff with a fork for the best texture.
Can I make this recipe vegan?
Yes! Replace halloumi with grilled tofu or roasted chickpeas, and use a dairy-free hummus or tahini for creaminess.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. The salad tastes great cold or at room temperature.
Can I prepare this salad ahead of time?
Prepare the couscous and roasted eggplant in advance, but fry the halloumi fresh to maintain its crispness.
