Spicy couscous salad recipe

Spicy couscous salad

 

1 1/2 cups Continental Vegetable Stock
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

 

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.

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