Another Annabel Langbein favourite

Ingredients

• 3/4 cup of couscous and boiling water (alternatively, cook 3/4 cup of quinoa in 1 1/2 cups of water)
• 400g can chickpeas, rinsed and drained
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 4 tsp tomato purée (or juice) combined with 1/2 tsp smoked paprika
• 1 tsp ground cumin
• Zest of 1 lemon
• 1/4 cup lemon juice
• 4 small zucchini sliced diagonally
• 2 capsicums, de-seeded and cut into eighths
• 250 g halloumi sliced
• 1/2 cup parsley, chopped
• 1/4 cup toasted pine nuts

Method

1. Place couscous in a bowl, pour in boiling water and cover (or cook quinoa with double water on stove top).
2. Place chickpeas in a medium pot with oil, garlic, tomato purée, paprika, cumin and lemon zest. Cook until mixture sizzles (2 mins).
3. Remove from heat and stir in lemon juice, then cous cous (or quinoa).
4. Preheat BBQ – grill vegetables and halloumi.
5. When ready to serve, stir parsley and pine nuts into couscous mixture, pile into bowl or onto platter and top with the grilled veges and halloumi.