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Chorizo & haloumi bake with chickpea couscous

Chorizo and haloumi bake with chickpea couscous

Total Time
30 min
10 min
20 min
An easy Mediterranean-inspired tray bake that’s full of flavour thanks to smoky, spicy chorizo, salty haloumi and sweet red capsicum.


Red capsicum

2 medium, cut into thin strips

Red onion

1 medium, cut into wedges


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


  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.