Fried Halloumi with chickpea and lime couscous
4 slices halloumi cheeseoil for frying
100g couscous150ml boiling water
¼ tsp salt
1 lime, juice and finely grated rind3 tbs olive oil - I used one infused with Mediterranean herbs
1 (400g approx) can chickpeas, rinsed and drained
to serve:extra olive oil
3 spring onions, finely sliced
Place the couscous in a small lidded saucepan. Add the salt and water, cover and allow to stand for 15 minutes. Stir in the olive oil, lime rind and juice and raisins, cover again and leave until a few minutes before serving – if you have time to leave it for half an hour, the raisins will absorb some of the dressing and plump up. Mix in the chickpeas just before heating. If it is a hot day, you may prefer to serve this cold as a salad, in which case it’s ready to go.
A few minutes before serving, quickly fry the halloumi in moderately hot oil on both sides, while gently heating the couscous mixture, stirring occasionally to prevent it from sticking.
Serve up the couscous with two slices of halloumi on each plate, sprinkle with spring onions and drizzle a little more oil over and around the dish.
I am sharing this with Simple and in Season at Feeding Boys and a Firefighter.
and Meat Free Monday at Tinned Tomatoes