Photo by Alfonso Betancourt on Unsplash
Spiced Halloumi & Vegetable Skewers with Lemon-Herb Couscous
Halloumi cubes and chopped vegetables are threaded on skewers, spiced with smoked paprika and oregano, then grilled and served with couscous.
- 250 g halloumi cheese
- 1 item red bell pepper
- 1 item courgette
- 150 g cherry tomatoes
- ½ item red onion
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 item lemon
- 15 g fresh parsley
- 150 g couscous
- 200 ml vegetable stock
- 200 g tinned chickpeas
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Add to a shopping listHow the shopping list works →- Step 1
Cut the halloumi into 2cm cubes. Deseed and chop the red bell pepper and courgette into similar-sized pieces. Halve the cherry tomatoes and roughly chop the red onion.
- Step 2
In a bowl, combine the halloumi, bell pepper, courgette, cherry tomatoes, and red onion. Drizzle with 15ml olive oil, sprinkle with smoked paprika and dried oregano, and season with a pinch of salt and black pepper. Toss to coat.
- Step 3
Thread the marinated vegetables and halloumi onto metal or soaked wooden skewers, alternating the ingredients.
- Step 4
Preheat a griddle pan over medium-high heat or prepare your oven grill. Cook the skewers for 8-10 minutes, turning occasionally, until the halloumi is golden and the vegetables are tender-crisp. Alternatively, roast in a preheated oven at 200°C (180°C fan) for 15-20 minutes.
- Step 5
While the skewers cook, prepare the couscous. Place the couscous in a heatproof bowl. Heat the vegetable stock until boiling, then pour over the couscous. Cover with a plate and let stand for 5 minutes, or until the liquid is absorbed.
- Step 6
Fluff the couscous with a fork. Drain and rinse the tinned chickpeas, then add them to the couscous. Finely chop the fresh parsley and add to the couscous. Squeeze the juice of half a lemon over the couscous and drizzle with the remaining 15ml olive oil. Season with salt and pepper and mix well.
- Step 7
Serve the hot halloumi and vegetable skewers alongside the lemon-herb couscous.
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