Golden halloumi, chickpeas and sweet apricots tossed through fluffy couscous with warm spices, herbs and lemon for a colourful meat-free dinner.
Halloumi, Chickpea & Apricot Couscous
Description
Golden halloumi, chickpeas and sweet apricots tossed through fluffy couscous with warm spices, herbs and lemon for a colourful meat-free dinner.
Ingredients
Ingredients
Instructions
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Put the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes before fluffing with a fork.
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Heat half the oil in a frying pan and cook the red pepper for 4–5 minutes until softened. Add the chickpeas, cumin and coriander and cook for 2 minutes.
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Transfer the pepper and chickpeas to the couscous with the chopped apricots.
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Add the remaining oil to the pan and fry the halloumi for 2–3 minutes on each side until golden.
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Fold the halloumi through the couscous. Add lemon zest and juice to taste, scatter with herbs and season with black pepper.
Note
Halloumi is naturally salty, so taste before adding extra salt. The couscous is also good served at room temperature.
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