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Grilled Haloumi With Warm Couscous Salad

Grilled Haloumi With Warm Couscous Salad
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

10 Ingredients

Number of servings
4
  • 200grams couscous
  • 1/2teaspoons salt
  • 5tablespoons olive oil
  • 2 red onions, thinly sliced
  • 1 red chilli, roughly chopped
  • 400grams can chickpeas, drained
  • 175grams cherry tomatoes, halved
  • 3tablespoons chopped parsley
  • 1tablespoons thyme leaves
  • 375grams haloumi cheese, thickly sliced

Nutrition per serving

3500 Kilojoules or 838 Calories
40% of daily energy intake*
Protein
35.0grams
Fat
48.2grams
Carbs
62.0grams
Sugars
7.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place the couscous in a bowl and add enough warm water to cover by 1 cm. Mix in the salt and leave the couscous to absorb the water for 20 minutes.

Step 2 of 4

Meanwhile, heat 3 tablespoons of the oil in a large frying pan and cook the onions and two-thirds of the chilli over a medium heat, stirring, for 4-5 minutes until softened. Add the chickpeas and tomatoes and cook over a high heat, stirring occasionally, for 3 minutes until the chickpeas are heated through and the tomatoes are softened but still retaining their shape.

Step 3 of 4

Meanwhile, mix the remaining olive oil and chilli with the herbs in a shallow bowl. Add the haloumi slices and toss to coat. Place the haloumi slices on a grill rack lined with foil and cook under a hot grill for 2-3 minutes until browned in places.

Step 4 of 4

Stir the couscous into the chickpea mixture and cook for 1 minute to heat through. Serve piled on to warmed serving plates, topped with the haloumi slices.

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