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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Citrus Chickpea & Halloumi Couscous?
The preparation time for Citrus Chickpea & Halloumi Couscous with charred kale, piquanté peppers & fresh orange juice is between 25 and 40 minutes.
What is the total time required to make Citrus Chickpea & Halloumi Couscous with charred kale, piquanté peppers & fresh orange juice?
The total time required to make Citrus Chickpea & Halloumi Couscous with charred kale, piquanté peppers & fresh orange juice is between 40 and 55 minutes.
How many servings does Citrus Chickpea & Halloumi Couscous provide?
4 servings
What are the main ingredients in Citrus Chickpea & Halloumi Couscous?
Carrot, Chickpeas, Couscous, Creme Fraiche, Cumin Seeds, Fresh Mint, Halloumi Cheese, Kale, Orange, Oranges, Piquanté Peppers
What is the nutritional information of Citrus Chickpea & Halloumi Couscous?
Calories: 903, Carbs: 87 grams, Fat: grams, Protein: 38.7 grams, Sugar: 26 grams, Salt: 630 grams
How do I prepare Citrus Chickpea & Halloumi Couscous?
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! 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. 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.
What should be prepared from my kitchen to make Citrus Chickpea & Halloumi Couscous?
Carrot, Chickpeas, Couscous, Creme Fraiche, Cumin Seeds, Fresh Mint, Halloumi Cheese, Kale, Orange, Oranges, Piquanté Peppers
How many calories does Citrus Chickpea & Halloumi Couscous have?
903 calories
How much fat content does Citrus Chickpea & Halloumi Couscous have?
grams
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