Express couscous with spiced chickpeas, seared halloumi and lemon yogurt sauce

Instructions

1. 1

   1. Place the couscous in a heatproof bowl with 1/4 teaspoon salt, pour in the hot water, cover, and let it stand for 5 minutes. Fluff with a fork and mix in 1 teaspoon olive oil.

2. 2

   2. Meanwhile, in another bowl, stir together the Greek yogurt, lemon zest, 2 tablespoons lemon juice, honey, a pinch of salt, and black pepper until smooth.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and sear the halloumi for 1 to 2 minutes per side, until golden. If you want to keep it warm, set it aside on an oven-safe plate at 200°F / 95°C.

4. 4

   4. In the same skillet, add the remaining oil, chickpeas, ground cumin, smoked paprika, and a pinch of salt. Sauté for 3 to 4 minutes, stirring, until the chickpeas are fragrant and lightly golden.

5. 5

   5. Add the cherry tomatoes and red onion to the skillet and cook for 2 more minutes so the tomatoes soften slightly but keep their shape. Turn off the heat and add the cucumber so it stays fresh and crisp.

6. 6

   6. Fold the fresh parsley into the couscous and divide between two plates. Top with the spiced chickpea and vegetable mixture, add the golden halloumi, and finish with the lemon yogurt sauce on top or on the side.

7. 7

   7. Serve immediately, with extra black pepper if desired.