Grilled Halloumi With Couscous And Chickpea Salsa - cooking recipe

Ingredients

Ingredients for the chickpea salsa
125 g cooked chickpeas (5 oz)
1 tablespoon of fresh mint, chopped
1 tablespoon fresh coriander, chopped
2 tablespoons olive oil
1/2 lemon, juice of (or 2-3 tablspoons)
4 spring onions, chopped
Ingredients for the Couscous and Halloumi Recipe
200 g couscous (or 7 oz)
2 teaspoons harissa (mixed with 200mls/7 fl.ozs. of boiled water)
7 fluid ounces of boiled water
1 garlic clove, crushed
1/2 lemon, juice of
5 tablespoons olive oil
2 red peppers, cut into large strips
1 aubergine, cut into chunks (eggplant)
250 g halloumi cheese, sliced
3 tablespoons walnuts, roughly chopped
knob butter
2 tablespoons fresh coriander (cilantro)

Preparation

First make the chickpea salsa by mixing the first six ingredients together.
Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.