Spicy couscous salad

Cooking Salads Spicy couscous salad

This spicy couscous salad is ready in half an hour and is packed with flavour. Perfect for a mid-week meal!

Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Shellfish free
  1. 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.
  2. 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.
  3. Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.
  4. Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.

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1 1/2 cups Massel vegetable liquid stock
1 1/2 cups couscous
250g haloumi cheese
1 tsp 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
1 large lemon, rind finely grated, juiced
2 tsp paprika
1/4 cup olive oil

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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