Rainbow Salad with Haloumi — Annabel Langbein

Ingredients

• 3/4 cup couscous
• 1 x 400g can chickpeas rinsed and drained
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic crushed
• 4 tsp tomato purée or tomato juice mixed with half a tsp. of smoked paprika
• 1 tsp ground cumin
• finely grated zest of 1 lemon
• 1/4 cup lemon juice
• 4 small zucchini thinly sliced on the diagonal or lengthways
• 2 large red peppers deseeded and cut into sixths or eighths
• 250g halloumi cheese cut into 3cm cubes
• 1/2 cup parsley leaves chopped
• 1/4 cup toasted pine nuts or sunflower seeds (optional)