Roasted Chickpea & Halloumi Salad with Giant Cous Cous

🥘 Ingredients

• wholewheat giant cous cous 200 g
• vegetable stock 450 ml
• halloumi 250 g
• chickpeas 1 tin
• red onion 1
• olive oil 1 tbsp
• smoked paprika 1 tsp
• extra virgin olive oil 1 tbsp
• lemon juice 1 tbsp
• spinach 100 g
• salt

1. 1

   Preheat the oven to 180°C fan.
2. 2

   Tip wholewheat giant cous cous and vegetable stock into a medium roasting tin .
3. 3

   Toss halloumi , chickpeas , and red onion with olive oil and smoked paprika , then scatter this all over the cous cous.
4. 4

   Transfer the tin to the oven and bake for 25 minutes , until the halloumi is golden brown and the cous cous is cooked through.
5. 5

   Stir through extra virgin olive oil , lemon juice , and spinach , then taste and adjust the seasoning with salt as required.
6. 6

   Divide between lunchboxes and refrigerate until needed.