Halloumi & herb couscous salad
A Middle Eastern lunch for the galley that fine in moderate seas, about 20 min hands-on.
- Lunch
- Middle Eastern
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Halloumi (vacuum pack)280 g (70 g)
- Couscous280 g (70 g)
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Tomato (firm ripe)240 g (≈ 2 tomatos) (60 g (≈ 0.5 tomato))
- Mint12 g (3 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Cover couscous with boiling water, rest 5 minutes, fluff.
- Fry halloumi slices golden.
- Toss couscous with diced veg, mint, lemon and oil; top with halloumi.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 565
- protein
- 24 g
- fat
- 25 g
- carbs
- 60 g
- sugar
- 3 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes