Ingredients:

  • 1 large red bell pepper (200g/7oz), deseeded and cubed
  • 1 large yellow bell pepper (200g/7oz), deseeded and cubed
  • 1 medium red onion (150g/5.3oz), cut into wedges
  • 200g (7oz) cherry tomatoes
  • 225g (8oz) halloumi cheese, cut into 1-inch cubes
  • 2 tbsp olive oil (30ml), plus extra for brushing
  • 1 tsp dried oregano (5ml)
  • Salt and freshly ground black pepper to taste
  • 200g (7oz) couscous
  • 300ml (10 fl oz) boiling water
  • Zest and juice of 1 lemon
  • 2 tbsp chopped fresh parsley (30ml)
  • 2 tbsp chopped fresh mint (30ml)
  • 1 tbsp olive oil (15ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Chop the bell peppers and red onion into bite-sized pieces. Halve the cherry tomatoes.
  2. In a large bowl, combine the chopped vegetables, halloumi, olive oil, oregano, salt, and pepper. Toss to coat evenly.
  3. Thread the vegetables and halloumi onto the skewers, alternating colours and textures.
  4. Brush the grill pan or barbecue with olive oil. Grill the skewers over medium heat for 7-10 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender-crisp.
  5. Place the couscous in a medium bowl. Pour over the boiling water, cover, and let stand for 5 minutes, or until the water is absorbed.
  6. Fluff the couscous with a fork. Stir in the lemon zest, lemon juice, parsley, mint, olive oil, salt, and pepper.
  7. Serve the grilled halloumi and vegetable skewers immediately over a bed of lemon-herb couscous.