Recipe for couscous with a spicy chickpea salsa and haloumi cheese
200g haloumi cheese – cut into slices (7mm)
2 tsp vegetables stock granules
250ml boiling water (for veg stock granules)
1 tin chickpeas – open and drain
200g cherry tomatoes – halve
3 tbsp red wine vinegar
3 tbsp olive oil (from your pantry)
1 fresh chilli – de-seed and slice finely
6 leaves fresh mint – chop coarsely
6 leaves fresh basil – tear into small pieces
25g butter (from your pantry)
cling wrap, salt & pepper (from your pantry)
Dissolve the vegetable stock granules in the boiling water and mix well. Put the couscous in a large bowl and pour over the hot stock. Cover with cling wrap, leave to stand and swell for 10 minutes.
Mix the oil and vinegar together in a cup. In another bowl mix the chickpeas, tomatoes and half of the chillies, mint and basil, as well as half of the oil and vinegar mixture. Add a few twists of salt and pepper.
Melt the butter in a frying pan on medium heat. Fry the haloumi slices for 2-3 minutes each side, until golden brown.
Remove the cling wrap and fluff up the couscous with a fork and mix in the rest of the oil, vinegar, mint and basil along with a few twists of salt and pepper.
To serve, divide the couscous and salsa between the plates and top with the haloumi. Scatter with chilli slices.
YOU MIGHT ALSO LIKE