Keep the winter blues away with a flavour-packed meal that packs a punch of vitamin C. Couscous loaded with cumin-roasted carrots, crispy chickpeas, kale, orange juice & zest, and piquanté peppers form the foundation of this dish. Next comes golden slabs of halloumi, then an orange-infused crème fraîche drizzle, and finally, freshly chopped mint.
Citrus Chickpea & Halloumi Couscous
Citrus Chickpea & Halloumi Couscous
with charred kale, piquanté peppers & fresh orange juice
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chickpeas
- Couscous
- Creme Fraiche
- Cumin Seeds
- Fresh Mint
- Halloumi Cheese
- Kale
- Orange
- Oranges
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE ROAST WITH THE MOST
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the chickpeas and the cumin seeds in oil. Add to the tray and roast in the oven for the remaining time. In the final 12-15 minutes, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add to the tray and roast in the oven for the remaining time.
COUSCOUS & CREME FRAICHE
Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a bowl, combine the crème fraîche and a squeeze of orange juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
HALLO HALLOUMI!
Slice the halloumi into 1cm thick slabs. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
LOADED WITH FLAVOUR
To the couscous, add the roasted carrots, the crispy chickpeas, the charred kale, the orange zest, the drained peppers, a squeeze of orange juice (to taste), a drizzle of olive oil, and seasoning.
5-STAR MEAL
Pile up the loaded couscous, top with the golden halloumi, drizzle over the crème fraîche, and garnish with the chopped mint. Enjoy, Chef!
Carrot - 120g
Chickpeas - 60g
Cumin Seeds - 2,5ml
Kale - 50g
Couscous - 75ml
Crème Fraîche - 30ml
Orange - 1
Halloumi Cheese - 80g
Piquanté Peppers - 20g
Fresh Mint - 3g
THE ROAST WITH THE MOST
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the chickpeas and the cumin seeds in oil. Add to the tray and roast in the oven for the remaining time. In the final 12-15 minutes, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add to the tray and roast in the oven for the remaining time.
COUSCOUS & CREME FRAICHE
Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a bowl, combine the crème fraîche and a squeeze of orange juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
HALLO HALLOUMI!
Slice the halloumi into 1cm thick slabs. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
LOADED WITH FLAVOUR
To the couscous, add the roasted carrots, the crispy chickpeas, the charred kale, the orange zest, the drained peppers, a squeeze of orange juice (to taste), a drizzle of olive oil, and seasoning.
5-STAR MEAL
Pile up the loaded couscous, top with the golden halloumi, drizzle over the crème fraîche, and garnish with the chopped mint. Enjoy, Chef!
Carrot - 240g
Chickpeas - 120g
Cumin Seeds - 5ml
Kale - 100g
Couscous - 150ml
Crème Fraîche - 60ml
Orange - 1
Halloumi Cheese - 160g
Piquanté Peppers - 40g
Fresh Mint - 5g
THE ROAST WITH THE MOST
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, coat the chickpeas and the cumin seeds in oil. Add to the tray and roast in the oven for the remaining time. In the final 12-15 minutes, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add to the tray and roast in the oven for the remaining time.
COUSCOUS & CREME FRAICHE
Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a bowl, combine the crème fraîche and a squeeze of orange juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
HALLO HALLOUMI!
Slice the halloumi into 1cm thick slabs. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
LOADED WITH FLAVOUR
To the couscous, add the roasted carrots, the crispy chickpeas, the charred kale, the orange zest, the drained peppers, a squeeze of orange juice (to taste), a drizzle of olive oil, and seasoning.
5-STAR MEAL
Pile up the loaded couscous, top with the golden halloumi, drizzle over the crème fraîche, and garnish with the chopped mint. Enjoy, Chef!
Carrot - 360g
Chickpeas - 180g
Cumin Seeds - 7,5ml
Kale - 150g
Couscous - 225ml
Crème Fraîche - 90ml
Oranges - 2
Halloumi Cheese - 240g
Piquanté Peppers - 60g
Fresh Mint - 8g
THE ROAST WITH THE MOST
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, coat the chickpeas and the cumin seeds in oil. Add to the tray and roast in the oven for the remaining time. In the final 12-15 minutes, place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Add to the tray and roast in the oven for the remaining time.
COUSCOUS & CREME FRAICHE
Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. In a bowl, combine the crème fraîche and a squeeze of orange juice (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
HALLO HALLOUMI!
Slice the halloumi into 1cm thick slabs. Place a pan over medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
LOADED WITH FLAVOUR
To the couscous, add the roasted carrots, the crispy chickpeas, the charred kale, the orange zest, the drained peppers, a squeeze of orange juice (to taste), a drizzle of olive oil, and seasoning.
5-STAR MEAL
Pile up the loaded couscous, top with the golden halloumi, drizzle over the crème fraîche, and garnish with the chopped mint. Enjoy, Chef!
Carrot - 480g
Chickpeas - 240g
Cumin Seeds - 10ml
Kale - 200g
Couscous - 300ml
Crème Fraîche - 125ml
Oranges - 2
Halloumi Cheese - 320g
Piquanté Peppers - 80g
Fresh Mint - 10g
Woolies Products in this dish
