Photo of Chorizo & halloumi bake with chickpea couscous by WW

Chorizo & halloumi bake with chickpea couscous

Points® value
Total Time
30 min
10 min
20 min
An easy Mediterranean-inspired dish that’s full of flavour thanks to smoky, spicy chorizo, salty halloumi and sweet red peppers.


Red pepper

3 medium, deseeded and thinly sliced

Red onion

1 medium, cut into wedges


1 medium, thinly sliced

Light Halloumi

120 g, sliced

Chorizo Sausage

100 g, sliced

Thyme, Fresh

3 sprig(s)

Olive Oil

½ tablespoon(s)


½ tablespoon(s), level, sweet smoked

Wholewheat Couscous, dry

200 g

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Chicken stock cube(s)

1 cube(s), 300ml chicken stock

Mint, Fresh

2 tablespoon(s), finely chopped

Parsley, fresh

1½ tablespoon(s), 1 tbsp, plus extra to serve

Lemon Juice, Fresh

1 tablespoon(s)


  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.