Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.
Halloumi and veggie skewers on Israeli couscous
By Chatelaine2
PREP TIME
15 min
TOTAL TIME
45 min
Serves
4
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.
