Halloumi And Couscous Cakes Recipes

Steps:

• Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
• Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
• Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

Steps:

• Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
• Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
• Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
• Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

Steps:

• Place the couscous, haloumi, lemon zest and parsley in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs; then shape 1/4 cups of the couscous mixture into round cakes.
• Heat a non-stick pan over a medium heat; add the oil; cook the cakes in batches for 2-3 minutes each side or until golden; transfer the finished cakes onto a plate lined with absorbent paper towelling, and keep warm while you cook the remaining cakes.
• SERVING SUGGESTION: Serve the haloumi and couscous cakes with baby spinach leaves and slices of smoked salmon with lemon slices. If you like a dressing on your salad, Donna Hay combines 2 tablespoons of white wine vinegar with 1 tablespoon of olive oil and tosses the smoked salmon slices and baby spinach leaves in the dressing to combine, and serves it with lemon wedges.
• NOTES: Suggested quantities - in the original recipe - for the side salad: 7 ounces (200g) smoked salmon slices, 21/2 (70g) ounces baby spinach leaves. On Donna Hay's website - http://www.donnahay.com.au/ - is a conversion table and a list of commonly used ingredients - and what they are generally called in Australia and America. In many cases, I think we actually use what she has said is the American name and in some cases, the recipes on Zaar use what she has said is the Australian name! Curious! But some of these "translations" of terms and names could well be useful!