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Smoky Paprika Halloumi & Roasted Pepper Couscous with Crispy Chickpeas
Fluffy couscous tossed with a smoky roasted pepper sauce, topped with golden halloumi and crunchy paprika chickpeas.
- 240 g chickpeas (tinned, drained)
- 200 g halloumi
- 300 g red peppers
- 160 g couscous (dry)
- 1 pc lemon
- 2 pc garlic
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1½ tsp salt
- ½ tsp black pepper
- 1 pc vegetable stock cube
- 10 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Heat oven to 220°C (200°C fan). Put the red peppers on a baking tray and roast 18-22 minutes, turning once, until blistered and softened. Remove, cool 5 minutes, then peel and roughly chop. (Keep any pan juices.)
- Step 2
Make smoky chickpeas: pat the drained chickpeas very dry. Heat 15 ml olive oil in a large non-stick frying pan over medium-high heat. Add chickpeas, smoked paprika and dried oregano, plus 0.75 tsp salt and black pepper. Fry 8-10 minutes, shaking often, until crisp and browned. Transfer to a plate.
- Step 3
Make pepper couscous: in a small pan, warm 30 ml olive oil with grated/minced garlic for 30 seconds (don’t brown). Stir in the roasted peppers, cumin, the remaining salt (0.75 tsp) and a squeeze of lemon juice. Cook 2-3 minutes, then spoon in the vegetable stock (about 300 ml water from the cube) and simmer 1 minute.
- Step 4
Add couscous to a bowl. Pour over the hot pepper stock, cover, and leave 5 minutes. Fluff with a fork, then toss through half the lemon zest and most of the parsley (reserve a little for finishing).
- Step 5
Pan-sear halloumi: cut halloumi into 1 cm slices. Wipe the pan, then heat 1-2 tbsp olive oil over medium-high. Sear halloumi 1-2 minutes per side until golden. Squeeze over a little lemon juice.
- Step 6
Assemble: pile couscous onto plates, top with halloumi, then scatter over crispy chickpeas. Finish with remaining lemon zest and parsley.
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