Spicy couscous salad

Ingredients (serves 6)
* 1 1/2 cups Continental Vegetable Stock
* 1 1/2 cups couscous
* 250g haloumi cheese
* 1 teaspoon olive oil
* 420g can chickpeas, drained, rinsed
* 5 green onions, thinly sliced
* 1/2 cup mint leaves, roughly chopped
* 2 long red chillies, deseeded, thinly sliced
Dressing
* 1 large lemon, rind finely grated, juiced
* 2 teaspoons paprika
* 1/4 cup olive oil


Method
1. Bring stock to the boil in a small saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling stock. Stir with a fork. Cover with foil and stand for 5 minutes or until stock is absorbed. Stir couscous gently with a fork to separate grains.
2. Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a chopping board. Cut each slice into 12 cubes. Add to couscous with chickpeas, green onion, mint and chilli. Toss to combine.
3. Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.
4. Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.

Notes & tips
* To turn into a main Add the shredded meat from a large barbecued chicken with the chickpeas in step 2.

Source
Super Food Ideas - Page 82
Recipe by Michelle Lucia