Chorizo and haloumi bake with chickpea couscous
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
An easy Mediterranean-inspired tray bake that’s full of flavour thanks to smoky, spicy chorizo, salty haloumi and sweet red capsicum.
Ingredients
Red capsicum
2 medium, cut into thin strips
Red onion
1 medium, cut into wedges
Lemon(s)
1 medium, thinly sliced
Haloumi cheese
120 g, sliced
Chorizo sausage
100 g, sliced
Fresh thyme
3 sprig(s)
Smoked paprika
2 tsp, (sweet smoked)
Olive oil
2 tsp
Dry wholemeal couscous
200 g
Canned chickpeas, rinsed and drained
1 400g can
Chicken stock cube
1 individual, (to make 300ml hot chicken stock)
Fresh mint
2 tbs, finely chopped
Fresh flat-leaf parsley
1 tbs, finely chopped, plus extra leaves to serve
Lemon juice
1 tbs
Instructions
1
Preheat oven to 220°C. Combine capsicums, onion, lemon slices, haloumi, chorizo and thyme on a large shallow-sided baking tray. Sprinkle with paprika and drizzle with oil. Season with salt and pepper. Toss well and spread out in an even layer. Bake for 20 minutes, turning halfway through.
2
Meanwhile, to make chickpea couscous, combine couscous and chickpeas in a large heatproof bowl. Pour over hot stock, cover and set aside for 5 minutes or until stock is absorbed. Fluff up couscous with a fork, season with salt and pepper, then stir in herbs and lemon juice.
3
Divide couscous evenly among 4 bowls. Top with the tray bake mixture and serve sprinkled with extra parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.