Chorizo & halloumi bake with chickpea couscous
12
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
An easy Mediterranean-inspired dish that’s full of flavour thanks to smoky, spicy chorizo, salty halloumi and sweet red peppers.
Ingredients
Red pepper
3 medium
Red onion
1 medium
Lemon
1 medium
Light Halloumi
120 g
Chorizo Sausage
100 g
Thyme, Fresh
3 sprig(s)
Olive Oil
½ tablespoon(s)
Paprika
½ tablespoon(s), level
Wholewheat Couscous, dry
200 g
Chickpeas, cooked
1 can(s), large, drained
Chicken stock cube(s)
1 cube(s)
Mint, Fresh
2 tablespoon(s)
Parsley, fresh
1½ tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the peppers, onion, lemon slices, halloumi, chorizo and thyme onto a large baking tray and toss with the oil and paprika. Season and bake for 20 minutes, turning halfway through.
2
Meanwhile, make the couscous. Put the couscous and chickpeas into a large heatproof bowl, pour over 300ml hot stock, then cover with clingfilm and set aside for 5 minutes until the stock is absorbed. Fluff up the grains of couscous with a fork, season to taste, then stir in the herbs and lemon juice.
3
Divide the couscous between bowls, top with the traybake and serve garnished with the extra parsley.
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