200gm haloumi, sliced
100ml fat free plain yoghurt
2 tsp harrief (chilli) paste
200gm whole wheat couscous
1 tsp vegetable stock powder
Grated rind and juice of 1 lemon
4 Tblsp Colman’s Classic mint sauce
1 x 400gm tin chickpeas, rinsed and drained
½ cucumber, halved and thinly sliced
200gm cherry tomatoes, quartered
1 red onion, chopped
Method
Dry fry the haloumi slices in a small pan until golden.
Drain on absorbent kitchen paper.
Combine the yoghurt and chilli paste and divide between 4 sauce bowls.
Measure the couscous and stock powder into a large bowl.
Add 200ml boiling water and stir.
Cover with a plate or clingfilm and stand for 10 minutes.
Fluff up the grains with a fork.
Now add all the remaining ingredients to the couscous and turn well to combine.
Pile the couscous salad onto 4 dinner plates and top each pile with haloumi slices.
Serve with the yoghurt dressing.
Haloumi is high in saturated fats. To halve the calories of this meal, skip the cheese!
You could substitute tofu slices instead.
