Photo by Denys Gromov on Pexels
Halloumi & Vegetable Skewers with Lemon-Herb Couscous
Halloumi and vegetables skewered and griddled until charred, served with couscous cooked in stock and lemon herbs.
- 200 g, cut into cubes halloumi cheese
- 150 g cherry tomatoes
- 1 medium, cut into chunks courgette
- 1 medium, cut into wedges red onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- 120 g couscous
- 200 ml vegetable stock
- 1 tbsp lemon juice
- 10 g, chopped fresh parsley
- 5 g, chopped fresh mint
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 2
In a bowl, combine the halloumi cubes, cherry tomatoes, courgette chunks, and red onion wedges.
- Step 3
Drizzle with 1 tbsp of olive oil, add the dried oregano, garlic powder, salt, and pepper. Toss gently to coat everything.
- Step 4
Thread the halloumi and vegetables onto the skewers, alternating the ingredients.
- Step 5
Heat the remaining 1 tbsp of olive oil in a large frying pan or griddle pan over medium-high heat.
- Step 6
Cook the skewers for 8-10 minutes, turning occasionally, until the halloumi is golden brown and slightly charred, and the vegetables are tender.
- Step 7
While the skewers are cooking, prepare the couscous. Bring the vegetable stock to a boil in a saucepan. Stir in the couscous, cover, remove from heat, and let stand for 5 minutes.
- Step 8
Fluff the couscous with a fork. Stir in the lemon juice, chopped fresh parsley, and chopped fresh mint. Season with salt and pepper to taste.
- Step 9
Serve the halloumi and vegetable skewers hot alongside the lemon-herb couscous.
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