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Grilled Halloumi With Couscous And Chickpea

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Ingredients

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	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

Nutritional information

524.4

Calories

255 g

Calories From Fat

28.4 g

Total Fat

3.8 g

Saturated Fat

0 mg

Cholesterol

107.6 mg

Sodium

61 g

Carbs

11.1 g

Dietary Fiber

5.7 g

Sugars

11.2 g

Protein

370g

Serving Size

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Grilled Halloumi With Couscous And Chickpea

Name: Grilled Halloumi With Couscous And Chickpea
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: : 125; : 1; : 1; : 2; : 1/2; : 4; : 200; : 2; : 7; : 1; : 1/2; : 5; : 2

Features:

Cuisine:

American

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.

65 min
Serves 4
Easy

Ingredients

Directions

Grilled Halloumi With Couscous and Chickpea Salsa, This is the best halloumi recipe I have ever made It comes from everyday-vegetarian-recipes com It’s a real taste sensation and super easy , This is the best halloumi recipe I have ever made It comes from everyday-vegetarian-recipes com It’s a real taste sensation and super easy

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Steps

1 Done	First Make the Chickpea Salsa by Mixing the First Six Ingredients Together.
2 Done	Put the Couscous in a Bowl and Pour Over the Harissa and Hot Water. Set Aside.
3 Done	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.
4 Done	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.
5 Done	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.