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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.

VegetarianHealthyQuickCouscousHalloumi

Estimated Nutrition

Per Serving Total
Calories 1258.2 kcals 2516.4 kcals
Carbohydrates 57.6 grams 115.2 grams
Fat 99.3 grams 198.5 grams
Protein 36.4 grams 72.8 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
Drained
0.5
tsp
Dijon Mustard
Dairy
200
g
Halloumi Cheese
Cut into 2.5cm cubes
Fruits
1
piece
Lemon
Juice only
50
g
Apricots
Dried and chopped
GrainsCereals
125
g
Couscous
Dried
Liquids
125
ml
Vegetable Stock
Hot
NutsSeeds
50
g
Almonds
Toasted and flaked
1
tsp
Oregano
Dried
1
bunch
Parsley
Chopped leaves only
1
bunch
Basil
Chopped leaves only
1
bunch
Mint
Chopped leaves only
1
1
Salt
To season
1
1
Black Pepper
To season
OilsFats
5
tbsp
Olive Oil
For couscous
3
tbsp
Olive Oil
For skewers
100
ml
Olive Oil
For salsa verde
Vegetables
1
piece
Red Pepper
Ready-roasted and shredded
8
piece
Cherry Tomatoes
8
piece
Button Mushrooms
2
piece
Garlic Cloves
Roughly chopped

Steps

  • Cover the couscous with 125ml hot stock in a bowl.
  • Leave the bowl covered for four minutes.
  • Fluff with a fork and stir in the oil, lemon juice, pepper, almonds, and apricots.
  • Preheat a griddle pan over a medium-high heat.
  • Toss halloumi, tomatoes, and mushrooms with oil and oregano.
  • 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.