Halloumi and veggie skewers on Israeli couscous

2

PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Halloumi and veggie skewers on Israeli couscous

Photo: Erik Putz

This squeaky, salty cheese will give your vegetable skewers some extra punch. Don't have Israeli couscous? Swap in regular couscous or your favourite grain.

Ingredients

  • 8 long wooden skewers
  • 6 1/2 tbsp olive oil , divided
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 2 tsp honey
  • 1/2 tsp salt
  • 1 zucchini , cut into 1/2-in. semi-circles
  • 1 bell pepper , cut into 1-in. pieces
  • 1 227-g pkg small button mushrooms
  • 1 small red onion , finely chopped
  • 2 1/2 cups vegetable broth
  • 2 cups Israeli or pearl couscous
  • 1 250-g pkg halloumi , cut into 1-in. cubes
  • 1/4 cup roughly chopped mint

Instructions

  • Soak skewers for 20 min. Preheat barbecue to medium. Whisk 6 tbsp oil with zest, lemon juice, honey and salt in a large bowl. Season with pepper. Add zucchini, bell pepper and mushrooms.
  • Meanwhile, heat remaining ½ tbsp oil in a medium saucepan. Add onion and cook until softened, about 3 min. Stir in broth and couscous. Bring to a boil, then reduce heat to medium-low. Cook, covered, until just tender, 7 to 8 min.
  • Thread halloumi and vegetables onto skewers. Reserve marinade for serving. Oil grill and cook, turning occasionally, until halloumi is golden brown, 12 to 13 min.
  • Serve skewers over couscous, drizzled with marinade and a sprinkle of mint.

Nutrition (per serving)

  • Calories
  • 790,
  • Protein
  • 30 g,
  • Carbohydrates
  • 86 g,
  • Fat
  • 37 g,
  • Fibre
  • 6 g,
  • Sodium
  • 1460 mg.

Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.

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