Name: Vegetarian couscous with roasted chickpeas & Halloumi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 Tbsp Cumin Ground; 1⁄4 Tbsp Chili powder; 1⁄4 Tbsp Olive oil (extra vierge); 90 g Chickpeas (canned); 25 g Spinach; 1⁄4 piece Red onion (finely chopped); 1⁄4 piece Cucumber (strips); 1⁄2 bunch Fresh parsley; 1⁄4 cup Olive oil; 50 g Cherry tomatoes; 1⁄4 piece Artichokes Hearts (can); 40 g Couscous; 35 g Halloumi

Cow's milk

Nightshade

Lactose

Gluten

Legumes

Your Meal Planners

Dinner

Halloumi lovers pay attention! There is yet another addition to Halloumi. In combination with marinated artichoke, Kalamata olives, roasted chickpeas and many more veggies, a delicious taste explosion!

Vegetarian

Mediterranean

Sirtfood

Couscous salad

Vegetarian couscous with roasted chickpeas & Halloumi

 Prepare the couscous according to package directions. 

 Cut all your vegetables into the correct format and the Halloumi into slices of about 1 cm. You cut the halloumi in half after slicing it. 

 Rinse the chickpeas well under cold water and drain. Put a frying pan on the stove and add 1 tbsp olive oil. Let it get hot. Now fry the chickpeas together with the herbs for about 6 minutes until they become golden brown and crispy. Always shovel well. 

 Stir the couscous with a fork and mix with the spinach, cherry tomatoes, cucumber, red onion, artichoke, olives and fresh parsley. 

 Now fry the halloumi in a frying pan with a dash of olive oil on both sides for about 4 minutes until golden brown. 

 Now mix the chickpeas into the couscous salad and serve with the fried halloumi 

Vegetarian couscous with roasted chickpeas & Halloumi

Vegetarian couscous with roasted chickpeas & Halloumi

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