Chorizo & halloumi bake with chickpea couscous
3 medium, deseeded and thinly sliced
1 medium, cut into wedges
1 medium, thinly sliced
120 g, sliced
100 g, sliced
½ tablespoons, level, sweet smoked
Wholewheat Couscous, dry
1 can(s), large, drained, drained and rinsed
Chicken stock cube(s)
1 cube(s), 300ml chicken stock
2 tablespoons, finely chopped
1½ tablespoons, 1 tbsp, plus extra to serve
Lemon Juice, Fresh
- 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.
- 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.
- Divide the couscous between bowls, top with the traybake and serve garnished with the extra parsley.