Halloumi with chickpea salsa & couscous

10-30 minutes 4 servings 600 kcal or less cherry tomato cherry tomatoes cous cous easy halloumi halloumi cheese hallumi haloumi halumi mains mint quick red chilli red chillies salad vegetarian

N/A

Source

Ingredients

250g couscous

250ml hot vegetable stock

400g can chickpeas , drained

140g cherry tomato , halved

3 tbsp olive oil

3 tbsp sherry vinegar or red wine vinegar

1 red chilli , ½ deseeded and finely chopped, ½ sliced

small bunch each mint and coriander leaves, chopped

250g pack halloumi cheese , thickly sliced

Method

Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.

Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.

Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.