Halloumi and veggie skewers on Israeli couscous


  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
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.


  • 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


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

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

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