Fried Halloumi With Roast Carrots And Chickpeas Couscous

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

 Fried Halloumi With Roast Carrots And Chickpeas Couscous

The base of this dish is so flavoursome i would truly recommend making a little extra on your lunchbox day after today. The carrots and chickpeas are roasted with cumin seeds and orange juice which creates the most insane spiced caramelisation. Sincerely, the taste is outstanding.

 Fried Halloumi With Roast Carrots And Chickpeas Couscous

  • 4 carrots, sliced
  • 3 teaspoons cumin seeds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 400 gram tin chickpeas
  • Juice & zest of 1 orange
  • 250 milliliters water
  • 150 grams halloumi, sliced
  • 1 handful coriander, chopped
  • 100 grams cavolo nero or kale, sliced
  • 100 grams Merchant Gourmet Wholewheat Giant Couscous or any type of pearl couscous
  1. Preheat your oven to 180ÂșC.
  2. In a roasting dish mix the carrots with the cumin seeds, olive oil, salt and pepper. Spread out evenly and roast for 20 minutes.
  3. 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.
  4. While the carrots and chickpeas are roasting, prepare the couscous:
  5. 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 and orange zest 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.
  6. Add the cavolo nero or kale to the roasting dish alongside the carrots and chickpeas and roast for a further 5-8 minutes while you fry the halloumi.
  7. Heat a cast iron frying pan on a medium-high heat with a tablespoon of oil. Fry the halloumi for 1-2 minutes on each side until it develops a golden brown crust.
  8. To serve, mix the cooked couscous in with the roasted carrots, chickpeas and cavolo nero along with the remaining orange juice and the chopped coriander. Pop it all into big dishes with the halloumi on top and enjoy!

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