GRILLED HALLOUMI WITH COUSCOUS AND CHICKPEA SALSA

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Grilled Halloumi With Couscous and Chickpea Salsa image

This is the best halloumi recipe I have ever made. It comes from http://www.everyday-vegetarian-recipes.com. It's a real taste sensation and super easy.

Provided by veggie-fan

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

125 g cooked chickpeas (5 oz)
1 tablespoon of fresh mint, chopped
1 tablespoon fresh coriander, chopped
2 tablespoons olive oil
1/2 lemon, juice of (or 2-3 tablspoons)
4 spring onions, chopped
200 g couscous (or 7 oz)
2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water)
7 fluid ounces of boiled water
1 garlic clove, crushed
1/2 lemon, juice of
5 tablespoons olive oil
2 red peppers, cut into large strips
1 aubergine, cut into chunks (eggplant)
250 g halloumi cheese, sliced
3 tablespoons walnuts, roughly chopped
knob butter
2 tablespoons fresh coriander (cilantro)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 524.4, Fat 28.4, SaturatedFat 3.8, Sodium 107.6, Carbohydrate 61, Fiber 11.1, Sugar 5.7, Protein 11.2

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