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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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always a winner when we have visitors Ingredients:
1 1/2 cups vegetable stock |
1 1/2 cups couscous |
250g haloumi cheese |
1 teaspoon olive oil |
420g can chickpeas, drained, rinsed |
5 green onions, thinly sliced |
1/2 cup mint leaves, roughly chopped or 1tbs dried mint |
2 long red chillies, deseeded, thinly sliced |
Directions:
1. Bring stock to the boil in a small saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling stock. Stir with a fork. Cover with foil and stand for 5 minutes or until stock is absorbed. Stir couscous gently with a fork to separate grains.
2. Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a chopping board. Cut each slice into 12 cubes. Add to couscous with chickpeas, green onion, mint and chilli. Toss to combine.
3. Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.
4. Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.
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