Andaspain’s Recipe

This is our most requested recipe from our Camino de Santiago picnics. It is super easy easy and provides a lot of nutrients and energy to keep you walking throughout the day. 

The Mediterranean Cous Cous Salad  has Halloumi cheese, a semi-hard, unripened, brined cheese from Cyprus made from a mixture of  sheep and goat milk.   Feel free to increase the amount of sweet potatoes, Halloumi cheese and/or rocket based on your preference! This recipe serves about 4-6.

Ingredients for salad:  

  • 2 Large sweet potatoes
  • 1 package of Halloumi 
  • 1/2 box couscous prepared as stated 
  • 2 bags rocket 

Ingredients for dressing:

  • 2 lemons juiced 
  • Equal parts olive oil as lemon juice 
  • 3 hot dried red peppers 
  • Pinch of salt


  1. Mix equal parts lemon and oil in a jar. Drop in the 3 hot dried red peppers and pinch of salt. Cover and set aside in the refrigerator.
  2. Peel and cut the sweet potatoes into small cubes. Sprinkle with salt and roast in the oven until golden.
  3. Slice the halloumi into ½cm/¼in thick slices. Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown. Flip and repeat on the other side. Once cooled slightly, cut into smaller cubes.
  4. Prepare the Couscous as the package recommends.
  5. Once all items are cooked, mix the couscous, halloumi and sweet potatoes in large bowl.
  6. Gently add in the rocket.
  7. When ready to serve, remove the peppers from the dressing jar. Shake well and pour over the salad. Mix well.
  8. Enjoy.

On our Fully-Guided Camino Tours, we usually enjoy our Mediterranean Cous Cous Salad with a chick-pea hummus with breadsticks and a Summer Mint Berry Salad!