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, deseeded and thinly sliced
Red onion
1 medium, cut into wedges
Lemon
1 medium, thinly sliced
Light Halloumi
120 g, sliced
Chorizo Sausage
100 g, sliced
Thyme, Fresh
3 sprig(s)
Olive Oil
½ tablespoon(s)
Paprika
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)
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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