Pearl couscous with cherry tomato, grilled courgette and halloumi

  • cooking icon 20 minutes


For 4 persons

  • 400 g

  • 500 g

    different coloured cherry tomatoes

  • 1


  • 200 g

    pomegranate seeds

  • 4

    sping onions

  • 450 g


  • a handful of basil leaves

  • juice of 1 lemon

  • olive oil

  • salt and pepper


Pearl couscous

You might think that couscous and pearl couscous are the same thing, but nothing could be further from the truth! Soubry Pearl Couscous consists of small balls of wheat with a full and mild flavour. Just like pasta, you have to cook them in water, which keeps them nice and Al Dente. With a little creativity, the possibilities for preparing this pasta are almost endless. You can use it in a main course, but it also makes a perfect amuse bouche, appetizer, side dish, cold salad and even soup and dessert. So let your imagination run wild!


  1. Slice the courgette and spring onion. Halve the cherry tomatoes and finely chop the basil.
  2. Place a grill pan on the heat, drizzle with olive oil and heat up.
  3. Grill the courgette in the grill pan, set aside and allow to cool.
  4. Cook the pasta al dente according to the instructions on the package. Drain, rinse under cold water and allow to cool.
  5. Mix together the cherry tomatoes, grilled courgette, basil, spring onion, pomegranate seeds and pasta. Sprinkle with olive oil and season with salt and pepper. Add lemon juice to taste.
  6. Cut the halloumi into slices and fry until crispy on both sides in a pan without any fat. Serve warm with the pasta salad.

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