Pearl Couscous, Tuna & Haloumi Salad

Lunch Recipes › Pearl Couscous, Tuna & Haloumi Salad

Pearl Couscous, Tuna & Haloumi Salad

4 Serves
5 minutes
30 minutes

This delicious salad is perfect for lunch or dinner – it will have everyone coming back for more!

Recipe supplied by John West.

Set a Reminder to cook 04/27/2024 11:12 04/27/24 12:12 Australian Eastern Daylight Time IGA Recipes – Pearl Couscous, Tuna & Haloumi Salad Reminder – Pearl Couscous, Tuna & Haloumi Salad https://www.iga.com.au/recipes/lunch/pearl-couscous-tuna-haloumi-salad/

Ingredients

1 1/2 cups pearl couscous

1 1/2 tablespoons red wine vinegar

425g can John West Chunk Style Tuna in Olive Oil Blend, drained, reserving 1 1/2 tablespoons oil

1 cup roasted red capsicum chunks

1/4 cup fresh mint leaves

2 cups watercress leaves

200g haloumi, sliced in 1/2 cm thick slices

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Cook pearl couscous following packet directions. Drain and cool.
Combine red wine vinegar and reserved tuna oil to make a dressing and set aside.
Combine ingredients, except haloumi in a large serving bowl. Drizzle with dressing.
Heat a large non-stick frypan, spray with oil and cook haloumi for 1 minute on each side or until golden. Add to salad. Serve immediately.

Top Tips

Chopped fresh parsley can be used as an alternative to mint in this salad.

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