https://www.cutoutandkeep.net/projects/fried-halloumi-with-chickpea-and-lime-couscous • Posted by Jane W.
A simple warm salad of chickpeas, raisins and couscous, made extra special by the dressing, served with fried halloumi cheese.
A simple warm salad of chickpeas, raisins and couscous, made extra special by the dressing, served with fried halloumi cheese.
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.
Place the couscous in a small lidded saucepan. . Add the salt and water, cover and allow to stand for 15 minutes.
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.
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.
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.
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.
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.