Vegetable couscous with marinated halloumi skewers

Vegetable couscous with marinated halloumi skewers

Ingredients (serves 2)

  • 125gr couscous
  • 170ml vegetable stock
  • 200gr can chickpeas, drained and rinsed
  • 200gr  broad beans, boiled.
  • 2 courgettes, sliced lenghtways
  • 4 small vine-ripened tomatoes
  • 125gr halloumi cheese, sliced lengthways


For the marinade/dressing

  • 50ml olive oil
  • 1 lime, the juice
  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped fresh mint
  • 1 red chilli, finely chopped

How to:

  1. Prepare the marinade, with the olive oil, lime juice, the finely chopped garlic cloves, the chopped mint and the the finely chopped chilli.
  2. Slice the halloumi and pour half of the marinade on it.
  3. Tip the couscous in a bowl, and pour the boiling stock. Cover with a plate and set aside for 15 min.
  4. Fluff up the couscous with a fork and stir in the chickpeas, the broad beans and the other half of the dressing.
  5. Heat 1 tbsp of olive oil in a griddle pan and fry the courgette slices over a high heat for 2-3 min.  Lift out on a  kitchen paper. Then add the tomatoes and  cook for another couple of minutes.
  6. Add 1 more tbsp of olive oil and  brown the halloumi on both sides, remove from the pan and push in a skewer.
  7. Place the couscous on a plate with the courgettes and the tomatoes on top add the halloumi skewers and serve immediately.

Vegetable couscous with marinated halloumi skewers

By | 2017-08-09T15:19:25+00:00 June 14th, 2010|Cooking, Vegeterian|