Couscous Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g couscous
• 1/2 vegetable stock cube
• knob butter (about 1 tbsp)
• 240g pack halloumi cheese
• 1/2 142ml tub natural yogurt
• 1-2 tsp harissa paste
• 200g can chickpeas
• 2 roasted red peppers (from a jar is fine)
• 50g bag wild rocket

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the couscous in a heatproof bowl. Dissolve the half vegetable stock cube in a little boiling water, pour it over the couscous, add enough boiling water to just cover, and leave covered for 5 minutes until absorbed.

2. Fluff the couscous with a fork, stir in the butter until melted, and leave to cool slightly.

3. Drain and rinse the chickpeas. Drain the roasted red peppers, pat dry and cut them into strips.

4. Cut the halloumi into 1 cm [about 1/2 inch] slices. Fry in a dry non-stick pan over medium-high heat for 1 to 2 minutes per side until golden, then set aside.

5. Stir the harissa paste into the yogurt, starting with 1 tsp and tasting before adding more, up to 2 tsp for a stronger heat.

6. Stir the chickpeas, red peppers and rocket into the couscous. Spread onto a serving plate, top with the halloumi and spoon over the harissa yogurt to serve.