Recipe

Chickpea Couscous with Haloumi

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Chickpea Couscous with Haloumi

A spicy salsa of chickpeas, cherry tomatoes, chillies, fresh mint and coriander accompanies couscous and pan-fried haloumi strips to make a dish of vegetarian deliciousness.




Ingredients to serve 2

  • 100g x haloumi cheese - cut into slices (7mm)
  • 125g x couscous
  • 1 tsp x vegetables stock granules
  • 125ml x boiling water (for veg stock granules)
  • 1/2 tin x chickpeas - open and drain
  • 100g x cherry tomatoes - halve
  • 1 1/2 tbsp x red wine vinegar
  • 1 1/2 tbsp x olive oil (from your pantry)
  • 1/2 x fresh chilli - de-seed and slice finely
  • 3 leaves x fresh mint - chop coarsely
  • 3 leaves x fresh basil - tear into small pieces
  • 15g x butter (from your pantry)
  • cling wrap, salt & pepper (from your pantry)

Ingredients to serve 4

  • 200g x haloumi cheese - cut into slices (7mm)
  • 250g x couscous
  • 2 tsp x vegetables stock granules
  • 250ml x boiling water (for veg stock granules)
  • 1 tin x chickpeas - open and drain
  • 200g x cherry tomatoes - halve
  • 3 tbsp x red wine vinegar
  • 3 tbsp x olive oil (from your pantry)
  • 1 x fresh chilli - de-seed and slice finely
  • 6 leaves x fresh mint - chop coarsely
  • 6 leaves x fresh basil - tear into small pieces
  • 25g x butter (from your pantry)
  • cling wrap, salt & pepper (from your pantry)

Method

Step 1

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.

Step 2

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.

Step 3

Melt the butter in a frying pan on medium heat. Fry the haloumi slices for 2-3 minutes each side, until golden brown.

Step 4

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.

Step 5

To serve, divide the couscous and salsa between the plates and top with the haloumi. Scatter with chilli slices.