Lightly roasted chickpea, halloumi & red onion salad with coriander & giant cous cous

I made this for my office lunch. It was delicious…


  • 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


  1. Preheat your oven to 200°C (180°C fan).
  2. 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.
  3. 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.
  4. If using frozen peas (100g), defrost in the microwave or soak for a few minutes in boiling water, then drain.
  5. 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

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