Cherry chocolate meringue pots
Need a pudding fast? These four-ingredient pots taste as good as they look and will save the day in under 20 minutes
Halloumi with chickpea salsa & couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g couscous
- 250ml hot vegetable stock
- 400g can chickpeasdrained
- 140g cherry tomatohalved
- 3 tbsp olive oil
- 3 tbsp sherry vinegaror red wine vinegar
- 1 red chilli½ deseeded and finely chopped, ½ sliced
- small bunch each mintand coriander leaves, chopped
- 250g pack halloumi cheesethickly sliced
Nutrition: per serving
- kcal489
- fat27g
- saturates11g
- carbs44g
- sugars3g
- fibre3g
- protein21g
- salt2.79g
Method
step 1
Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
step 2
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.
step 3
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.
