Grilled Halloumi With Couscous and Chickpea Salsa
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Ingredients for the chickpea salsa
- 125 g cooked chickpeas (5 oz)
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon fresh coriander, chopped
- 2 tablespoons olive oil
- 1⁄2 lemon, juice of (or 2-3 tablspoons)
- 4 spring onions, chopped
-
Ingredients for the Couscous and Halloumi Recipe
- 200 g couscous (or 7 oz)
- 2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water)
- 7 fluid ounces of boiled water
- 1 garlic clove, crushed
- 1⁄2 lemon, juice of
- 5 tablespoons olive oil
- 2 red peppers, cut into large strips
- 1 aubergine, cut into chunks (eggplant)
- 250 g halloumi cheese, sliced
- 3 tablespoons walnuts, roughly chopped
- knob butter
- 2 tablespoons fresh coriander (cilantro)
directions
- First make the chickpea salsa by mixing the first six ingredients together.
- Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
- Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
- Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
- Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.
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