200mg haloumi cheese cut into slices (7mm)
2tsp vegetable stock granules
250ml boiling water
1 tin chickpeas – open and drain
200g cherry tomatoes
3tbsp red wine vinegar
3tbsp olive oil
1 fresh chilli – deseeded and chopped fine
6 leaves fresh mint chopped coarsely
6leaves basil torn into pieces
cling wrap, salt and pepper.
1. Dissolve the vegetable stock granules in the boiling water and mix week. Put the couscous in a large bowl and pour over the hot stock. Cover with cling wrap, leave to stand and swell for 10 minutes.
2. Mix the oil and vinegar together in a cup. In another bowl mix the chickpeas, tomatoes and half of the chillies, mint and basil as well as half the oil and vinegar mixture. Ass a few twists of salt and pepper.
3. Melt the butter in a frying pan on medium heat. Fry the haloumi slices for 2-3 minutes each side, until golden brown.
4. Remove cling wrap and fluff up the couscous with a fork and mix in the rest of the oil, vinegar, mint and basil along with a few twists of salt and pepper.
5. To serve, divide the chickpea couscous between the plates and top with the haloumi. Scatter with the remaining chilli slices.
I left the haloumi off mine and ended up with a really delicious vegan friendly meal. It was so good that Fysh finished off his entire plate of food, only thing he didn’t want was the cheese which was strange cause he usually eats it by the block. Other than that this was a win in my house.
Note: serves 4