Greek Salad with Crispy Chickpeas
The classic — tomatoes, cucumber, olives, feta, oregano — turned into a full meal with crunchy spiced chickpeas.
Gluten-free
Halloumi Apricot Couscous
Salty halloumi, sweet apricot and herbs tossed through fluffy couscous.
Vegetarian
Under 30 min (0 ratings)
Prep12 min
Cook12 min
Total24 min
Serves4
DifficultyEasy
Salty halloumi, sweet apricot and herbs tossed through fluffy couscous. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Cover couscous with hot stock and stand 8 minutes; fluff with a fork.
- Fry halloumi for 2 minutes per side.
- Combine couscous, apricots, cucumber, onions and herbs.
- Dress with lemon juice and olive oil.
- Top with warm halloumi.
💡 VeggieTip notes
- Soak very dry apricots in the stock first.
- Add chickpeas to stretch this to six servings.
Nutrition (per serving, approx.)
526kcal
23g protein
67g carbs
20g fat
8g fibre
Values are estimates and will vary with brands and portion sizes.