Halloumi and Mushroom Kebabs with Salsa Verde and Couscous

Quick vegetarian kebabs served with fluffy couscous and a zesty herb salsa verde, perfect for griddling or barbecuing.

Vegetarian Healthy Quick Couscous Halloumi

Estimated Nutrition

Calories

1258.2

kcal / serving

2516.4 kcal total

Carbs

57.6g

per serving

115.2 g total

Fat

99.3g

per serving

198.5 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Dijon Mustard

Dairy

200

Halloumi Cheese

Cut into 2.5cm cubes

Fruits

piece

Lemon

Juice only

Apricot

Dried and chopped

GrainsCereals

125

Couscous

Dried

Liquids

125

Vegetable Stock

Hot

NutsSeeds

Almond

Toasted and flaked

tsp

Oregano

Dried

bunch

Parsley

Chopped leaves only

bunch

Basil

Chopped leaves only

bunch

Mint

Chopped leaves only

Salt

To season

Black Pepper

To season

OilsFats

tbsp

Olive Oil

For couscous

tbsp

Olive Oil

For skewers

100

Olive Oil

For salsa verde

Vegetables

piece

Red Pepper

Ready-roasted and shredded

piece

Cherry Tomato

piece

Button Mushroom

tbsp

Caper

Drained

piece

Garlic Clove

Roughly chopped

Method

Toss halloumi, tomatoes, and mushrooms with oil and oregano.

Fluff with a fork and stir in the oil, lemon juice, pepper, almonds, and apricots.

Leave the bowl covered for four minutes.

Cover the couscous with 125ml hot stock in a bowl.

Thread ingredients onto metal skewers and griddle for 5-6 minutes.

Blend herbs, capers, garlic, and mustard in a food processor.

Gradually add 100ml olive oil while blending to create a loose paste.

Serve kebabs over couscous and drizzle with the salsa verde.

Preheat a griddle pan over a medium-high heat.