Grilled Halloumi with Couscous and Chickpea Salsa

Name: Grilled Halloumi with Couscous and Chickpea Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 125 g cooked chickpeas (5 oz); 1 tbsp fresh mint; 1 tbsp fresh coriander; 2 tbsp olive oil; 0.5 lemon; 4 spring onions; Ingredients for the Couscous and Halloumi Recipe; 200 g couscous; 2 tsp harissa; 7 fl_oz boiled water; 1 garlic clove; 0.5 lemon; 5 tbsp olive oil; 2 red peppers; 1 aubergine; 250 g halloumi cheese; 3 tbsp walnuts; 2 tbsp fresh coriander

Grilled halloumi, chickpeas and couscous, warmed with harissa and clove, a Moroccan dish. Finish with fresh coriander.

45 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
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.
2
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.
3
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.
4
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.