ROASTED VEGETABLE COUSCOUS WITH CHICKPEAS AND GRILLED HALLOUMI
Serves: 4 people Time: 45 minutes
juice of 1 lemon
1 red onion
1 yellow pepper
1 red pepper
1 orange pepper
2 tablespoons olive oil
1 can of chickpeas, drained
two large handfuls of baby leaf spinach
two large handfuls of rocket
pepper to season
Heat your oven to 150C.
- Put the couscous and water in a small saucepan and bring to the boil. Simmer for 5 minutes. Remove from the heat, place a lid on the saucepan, and leave for another 5 minutes to finish cooking. Pour in the lemon juice and stir. Set to one side to cool.
- Slice the halloumi and place in a small frying pan over a medium heat. Allow to cook in its own juices until they have evaporated and it has lightly browned, before flipping and cooking the other side. Once browned on both sides, set aside to cool.
- Chop up all your vegetables and place in a deep baking tin along with the oil. Cook in the oven for 30-40 minutes until nicely roasted.
- Toss the roasted vegetables with the couscous in a large bowl, before adding the halloumi (torn up into pieces) and the chickpeas. Tear up some rocket and spinach leaves and add to the mix. Season with pepper and serve!
You could always roast the vegetables ahead of time, allow to cool and store in an airtight container in the fridge. That way you won't need to turn the oven on in the evening and it will be much faster to throw everything together if you have guests round!
The complete dish stores very well in the fridge for 2-3 days and is just as tasty eaten cold - allow it time to come to room temperature, though, unless you like your food really cold!