Couscous With Haloumi & Smoky Tomato Dressing

Serves 4, Prep and Cook 25 mins

1 cup (200g) wholegrain pearl

couscous

400g can chickpeas, drained,

rinsed

2 medium zucchini (240g), cut

into julienne

200g mixed cherry tomatoes,

halved

2 teaspoons extra virgin olive oil 250g haloumi, cut into 2cm pieces ¼ cup (30g) dukkah

½ cup coriander leaves

SMOKY TOMATO DRESSING 1 tablespoon extra virgin olive oil 200g mixed cherry tomatoes,

quartered

1 small red onion (100g),

chopped finely

280g piquillo peppers, drained,

chopped finely

1 teaspoon smoked paprika

¼ cup (60ml) red wine vinegar 1 Make smoky tomato dressing.

2 Cook couscous in a medium saucepan of boiling, salted water over high heat for 6 minutes or until tender, drain. Place couscous in a large bowl with chickpeas, zucchini and tomatoes.

3 Heat oil in a large, non-stick frying pan over high heat. Cook the haloumi for 2 minutes each side or until golden. Add dukkah and toss to coat.

4 Add haloumi to salad, toss. Serve with dressing and coriander.

Smoky Tomato Dressing Heat oil in a medium, non-stick frying pan over medium heat. Cook tomatoes, onion, peppers and paprika, stirring, for 4 minutes or until tomatoes start to release juice. Stir in vinegar. Remove from heat, season. Cool.