Chorizo and haloumi bake with chickpea couscous
2 medium, cut into thin strips
1 medium, cut into wedges
1 medium, thinly sliced
120 g, sliced
100 g, sliced
2 tsp, (sweet smoked)
Dry wholemeal couscous
Canned chickpeas, rinsed and drained
1 400g can
Chicken stock cube
1 individual, (to make 300ml hot chicken stock)
2 tbs, finely chopped
Fresh flat-leaf parsley
1 tbs, finely chopped, plus extra leaves to serve
- 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.
- 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.
- Divide couscous evenly among 4 bowls. Top with the tray bake mixture and serve sprinkled with extra parsley.