Halloumi and Vegetable Skewers with Couscous

• 1 x 225gblock halloumi, cut into 16 cubes
• 1red pepper, cut into 3cm pieces
• 1courgette, cut into 2cm rounds
• 1red onion, cut into wedges
• 16cherry tomatoes, about 240 g
• 2 tbspolive oil
• 1 tspdried oregano
• 30 mllemon juice
• 250 gdried couscous
• 300mlhot vegetable stock
• 1 x 400gtin chickpeas, drained and rinsed
• 1 tbspextra virgin olive oil
• 15gparsley, chopped
• 200gGreek yoghurt
• 10gmint leaves, chopped
• fine salt

Method

1. 1If you are using wooden skewers, soak eight of them in water for 10 minutes so they do not scorch. Heat the grill to high and line a tray with foil.
2. 2Put the couscous in a heatproof bowl, pour over the hot stock, cover with a plate and leave for 10 minutes. Fork through, then stir in the chickpeas, extra virgin olive oil, parsley, 15 ml lemon juice and a pinch of salt.
3. 3Thread the halloumi, pepper, courgette, onion and tomatoes onto the skewers, alternating so each one gets two cubes of halloumi and a mix of vegetables. Brush with the olive oil, scatter over the oregano and a pinch of salt.
4. 4Grill the skewers for 5 to 6 minutes a side until the halloumi is golden with dark charred edges and the peppers and courgette are soft with blistered skins. The onion should be soft at the edges but keep a little bite.
5. 5Mix the yoghurt with the mint and a pinch of salt. Spoon the remaining 15 ml lemon juice over the hot skewers and serve two each on a pile of couscous with the yoghurt alongside. For children who prefer it, slide everything off the skewer before it reaches the plate.

Per serving

kcal

681

protein

31.3g

fibre

10.4g

carbs

73.5g

fat

28.6g