Grilled Halloumi With Couscous And Chickpea Salsa

Name: Grilled Halloumi With Couscous And Chickpea Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for the chickpea salsa; 125 g cooked chickpeas (5 oz); 1 tablespoon of fresh mint, chopped; 1 tablespoon fresh coriander, chopped; 2 tablespoons olive oil; 1/2 lemon, juice of (or 2-3 tablspoons); 4 spring onions, chopped; Ingredients for the Couscous and Halloumi Recipe; 200 g couscous (or 7 oz); 2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water); 7 fluid ounces of boiled water; 1 garlic clove, crushed; 1/2 lemon, juice of; 5 tablespoons olive oil; 2 red peppers, cut into large strips; 1 aubergine, cut into chunks (eggplant); 250 g halloumi cheese, sliced; 3 tablespoons walnuts, roughly chopped; knob butter; 2 tablespoons fresh coriander (cilantro)

Servings: persons

Ingredients for the chickpea salsa
125 g cooked chickpeas (5 oz)
1 tablespoon of fresh mint, chopped
1 tablespoon fresh coriander, chopped
2 tablespoons olive oil
1/2 lemon, juice of (or 2-3 tablspoons)
4 spring onions, chopped
Ingredients for the Couscous and Halloumi Recipe
200 g couscous (or 7 oz)
2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water)
7 fluid ounces of boiled water
1 garlic clove, crushed
1/2 lemon, juice of
5 tablespoons olive oil
2 red peppers, cut into large strips
1 aubergine, cut into chunks (eggplant)
250 g halloumi cheese, sliced
3 tablespoons walnuts, roughly chopped
knob butter
2 tablespoons fresh coriander (cilantro)

1
First make the chickpea salsa by mixing the first six ingredients together.
2
Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
3
Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
4
Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
5
Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.

2255

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Ingredients for the chickpea salsa, 125 g cooked chickpeas (5 oz), 1 tablespoon of fresh mint, chopped, 1 tablespoon fresh coriander, chopped, and more.

Yes, Grilled Halloumi With Couscous And Chickpea Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!