FRIED HALLOUMI WITH ROAST CARROT AND CHICKPEA COUSCOUS

This vegetarian dinner recipe is filled with crispy, fried halloumi, roast carrots, chickpeas and giant couscous, then flavoured with orange and cumin. It is a hearty, nutritious meal that is full of flavour and a great weeknight dinner recipe!

FRIED HALLOUMI WITH ROAST CARROT AND CHICKPEA COUSCOUS

INGREDIENTS
  1. 4 carrots, sliced
  2. 3 teaspoons cumin seeds
  3. 1 tablespoon olive oil
  4. 1 teaspoon salt
  5. 1 teaspoon pepper
  6. 1 400 gram tin chickpeas
  7. 100 grams cavolo nero or kale, sliced
  8. Juice & zest of 1 orange
  9. 100 grams Merchant Gourmet Wholewheat Giant Couscous or any type of pearl couscous
  10. 250 milliliters water
  11. 150 grams halloumi, sliced
  12. 1 handful coriander, chopped

INSTRUCTIONS
  • Preheat your oven to 180ÂșC.
  • In a roasting dish mix the carrots with the cumin seeds, olive oil, salt and pepper. Spread out evenly and roast for 20 minutes.
  • Remove from the oven, add in the chickpeas and 1/2 the orange juice then pop back into the oven for a further 20 minutes.
  • While the carrots and chickpeas are roasting, prepare the couscous. Over a medium heat warm a splash of oil in a saucepan. Toast the pearl couscous in the oil for 2-3 minutes until it begins to turn golden brown in colour. Add the water to the saucepan and bring it to the boil, before reducing the heat to a simmer and half covering with a lid. Cook the couscous for 15-18 minutes, until the water has been absorbed and the couscous has softened.