
A Middle Eastern treat, ready in minutes
Nutrition and extra info
- Easily doubled / halved
- Vegetarian
Nutrition: per serving
- kcal721
- fat50g
- saturates14g
- carbs47g
- sugars1g
- fibre4g
- protein23g
- salt2.86g
Ingredients
- 250g couscous
Couscous
koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 250ml vegetable stock, boiling
- 400g can chickpeas, drained and rinsed
- 1-2 tbsp vegetable or olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300g courgette, sliced on the slant
Courgette
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 300g small vine-ripened tomatoes, halved
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 250g pack halloumi cheese, thickly sliced and then halved lengthways
For the dressing
- 125ml olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp lime juice
- 2 large garlic cloves, finely chopped
- 2 tbsp chopped fresh mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ tsp sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Method
Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.
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