Spicy couscous salad
Serves 6
Ingredients
- 1 1/2 cups vegetable vtock
- 1 1/2 cups couscous
- 250g haloumi cheese
- 1 teaspoon olive oil
- 420g can chickpeas, drained, rinsed
- 5 green onions, thinly sliced
- 1/2 cup mint leaves, roughly chopped
- 2 long red chillies, deseeded, thinly sliced
Dressing
- 1 large lemon, rind finely grated, juiced
- 2 teaspoons paprika
- 1/4 cup olive oil
Method
- Bring stock to the boil in a small saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling stock. Stir with a fork. Cover with foil and stand for 5 minutes or until stock is absorbed. Stir couscous gently with a fork to separate grains.
- Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a chopping board. Cut each slice into 12 cubes. Add to couscous with chickpeas, green onion, mint and chilli. Toss to combine.
- Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.
- Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.
Source: Michelle Lucia, Super Food Ideas, December 2005, p 82