Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous
I made this for my office lunch. It was delicious…
Ingredients
- 1 tbspolive oil(plus more to oil the tin)
- 200gwholewheat giant couscous(or 300g, see intro)
- 400mlvegetable stock(or 600ml, see intro)
- 250ghalloumi, cubed
- 400g tin ofchickpeas
- 1red onion, sliced
- 1 tspsmoked paprika
- 100gfrozen peas(optional)
- 100gfresh spinach, roughly chopped
- 15gfresh coriander, chopped
- 1 tbspextra virgin olive oil
- juice from half a lemon(or a whole lemon)
- salt and pepper
Method
- Preheat your oven to 200°C (180°C fan).
- Drizzle a little olive oil into the corners of a medium sized roasting tin (this will help to stop the couscous from sticking) and add 200g of giant wholewheat couscous and 400ml of vegetable stock.
- In a large bowl, toss 250g of cubed halloumi, a 400g tin of drained chickpeas and 1 sliced red onion with 1 tablespoon of olive oil and 1 teaspoon of smoked paprika. Add to the tin, transfer to the oven and cook for 40 minutes.
- If using frozen peas (100g), defrost in the microwave or soak for a few minutes in boiling water, then drain.
- When the roasting time is up, remove the tin from the oven and add 100g of roughly chopped spinach, 15g of chopped coriander, the peas if using, 1 tablespoon of extra virgin olive oil and the juice from ½ a lemon (I usually use a whole lemon). Mix well, season to taste, eat immediately and store any leftovers in the fridge for up to 3 days.
Another keeper from ‘The Roasting Tin‘
Bunminola Bakes 