Halloumi Cous Cous Burgers with Salsa

I’m normally a full blown carnivore, but just sometimes I fancy something meat free and these slimming & Weight Watchers friendly Halloumi Cous Cous Burgers with Salsa are substantial enough to fill a meat shaped hole!

Halloumi Cous Cous Burgers with Salsa | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

These Halloumi Cous Cous Burgers with Salsa are 277 calories each, but don’t forget to add any extra calories or Points for the bun or flatbread. 

Halloumi Cous Cous Burgers with Salsa | Slimming & Weight Watchers Friendly

Serve in a bun, flat bread or on its own with the salsa spooned over the burgers and a dollop of fat free Greek yoghurt.

Halloumi Cous Cous Burgers with Salsa | Slimming & Weight Watchers Friendly

The key to cooking these is patience. Keep them on a low heat and don’t touch them. Once they’ve formed a good crust underneath, they are stable enough to turn over and won’t break apart.

Halloumi Cous Cous Burgers with Salsa | Slimming & Weight Watchers Friendly

The salsa really gives them a zing and it’s quick and easy to make. You can pair it with loads of different meals and meats and it’s an excellent addition to any barbecue table!

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Like these Halloumi Cous Cous Burgers with Salsa? Why not try some more of our vegetarian recipes?

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Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray! The Sunflower or Olive Oil flavours are ideal for this Halloumi Cous Cous Burgers with Salsa recipe.

Halloumi Cous Cous Burgers with Salsa | Slimming & Weight Watchers Friendly

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Halloumi Cous Cous Burgers with Salsa

Votes: 29
Rating: 3.83
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 15 minutes 15 minutes

Calories

WW

Carbs

277kcal 4

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
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INGREDIENTS
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INSTRUCTIONS
  1. Add the cous cous into a large bowl. Very finely grated the carrot and add to the cous cous. Pour over the boiling stock, stir, cover and leave to sit for 15 minutes.
  2. Meanwhile, cut the halloumi into slices, spray a frying pan with Frylight and cook the cheese on each side until golden. Dice and set aside.
  3. Now make the salsa. Finely dice the onion and tomato and add to a bowl. Add the chilli, coriander, salt and vinegar and leave to one side for the flavours to develop.
  4. Uncover the cous cous. Fluff up and add the halloumi, mint and eggs. Mix well and form into 4 burgers.
  5. Spray the frying pan with Frylight again and, on a low heat, fry on each side (around 7 minutes per side) until golden.
  6. Serve in a bun or flat bread (Syn accordingly) with the salsa spooned over the burgers and a dollop of fat free Greek yoghurt.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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23 Comments
  1. Just made this for 4 and it was delicious! I added a tin of mashed mixed beans to it too, along with 2 tsp of paprika, a rounded tsp of cumin, a tsp of mixed herbs and a good pinch of salt and pepper. Lovely summery tea.

    1. Hi Rachel,

      These would probably be better to freeze from cooked so they hold their shape better. Pop some parchment paper between them before freezing to stop them from sticking and reheat thoroughly 😊

    1. Hi Vix
      We’ve not tried freezing them, but I’m not sure that they will hold up to freezing very well. You can keep them in the fridge for a couple of days

  2. Hi mate I’m dying to make this recipe, I have everything apart from the reduced that halloumi, can’t find it anywhere, where do I get it? Xx

  3. I tried to make these tonight, but they wouldn’t hold together!!! Instead I had a very nice pile of halloumi and cous cous with carrot!! Tasted nice, but not a burger!! Any ideas on why and how to make them bind? I’m assuming they were too dry?

  4. Just a thought, do you think this would work to make “pretend” breaded onion rings?

    Think I could fry up and then crisp of in the oven.. hmmm

    I will experiment tomorrow.

  5. Made these this evening, they were absolutely delicious! Even my only meat eating husband devoured them. The salsa definetly added to the flavour, will be making again! Thanks for your wonderful recipes.

  6. I found the mixture very wet and wouldn’t hold together but got round that by putting their into silicon egg rings in the pan then taking them off when turning and they came out great!

  7. hi. i tried this and could not get them to stick together. ended up cooking them in yorkshire pudding tins in the oven!! didn’t turn out like burgers

  8. Are you just using the egg yolks to bind with? When I’ve tried to use the whole egg in the past it ends up more like an omelette!

  9. Hi there
    I adore all your recipes but I’m wondering do you have a recipe for fruity couscous please I’ve tried but taste wasn’t good lol must appreicated.

  10. I made the burgers last night YUM! Everyone who is saying about them falling apart you really do need to listen to the instructions and not touch them while they are cooking.

    Question: How would I re heat the burger after freezing?

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