Greek Chickpea & Haloumi Saganaki

Heat the olive oil in a medium saucepan over a medium-high heat. Add the brown onion and red capsicum and cook for 3 minutes or until soft. Add the birdseye chilli and cook for a further 2 minutes. Add the diced tomato, white wine and salt and pepper. Bring to the boil and then reduce to a simmer. Add the chickpeas and simmer gently for 8-10 minutes or until the sauce thickens slightly. Tip: If you like extra heat throw in the chilli seeds.

Transfer the sauce to a medium baking dish. Place the haloumi slices on top and place under the grill for 5 minutes, or until the haloumi begins to turn golden.

Meanwhile, place the couscous and boiling water in a medium bowl. Cover with cling wrap and set aside for 5 minutes. Stir through the butter. Fluff with a fork and season to taste with salt and pepper. Stir through half of the parsley.