Recipe for couscous with a spicy chickpea salsa and haloumi cheese

200g haloumi cheese – cut into slices (7mm)
250g couscous
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)

How to
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.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.