Fried Halloumi With Chickpea And Lime Couscous
Quick, easy and tasty - vegetarian but meat eaters will ove it too!
Posted by Jane W.
About
A simple warm salad of chickpeas, raisins and couscous, made extra special by the dressing, served with fried halloumi cheese.
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You Will Need (10 things)
- Halloumi
- Couscous
- Oil for frying
- 150 ml boiling Water
- Salt
- 1 Lime finely grated rind and juice
- 400 g can of Chickpeas rinsed and drained
- 50 g Raisins
- 3 tbsp Mediterranean Style Olive Oil plus extra for drizzling
- 3 Spring Onions sliced
Steps (7 steps, 40 minutes)
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1
Choose a really well flavoured olive oil for the dressing and drizzling. I used The Bay Tree's Mediterranean Herb Oil, infused with a delicious blend of herbs, rock salt, garlic flakes, peppercorns and chopped bell peppers.
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2
Place the couscous in a small lidded saucepan. . Add the salt and water, cover and allow to stand for 15 minutes.
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3
Stir in the olive oil, lime rind and juice and raisins, cover again and leave until a few minutes before serving – if you have time to leave it for half an hour, the raisins will absorb some of the dressing and plump up.
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4
Mix in the chickpeas just before heating. If it is a hot day, you may prefer to serve this cold as a salad, in which case it’s ready to go.
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5
A few minutes before serving, quickly fry the halloumi in moderately hot oil on both sides, while gently heating the couscous mixture, stirring occasionally to prevent it from sticking.
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6
Serve up the couscous with two slices of halloumi on each plate, sprinkle with spring onions and drizzle a little more olive oil over and around the dish.
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7
I tried the oil as part of a craft test here on Cut Out and Keep. I loved the elegant, stylish bottle and the prettily displayed herbs and spices. The choice of flavourings makes it perfect for sunny, summery recipes.