Veggie & Halloumi Kebabs With Couscous & A Mint Dressing
A colourful and easy veggie BBQ dish. The Mediterranean flavour of my Sundried Tomato & Garlic Couscous works so well with the chargrilled veg, salty cheese and vibrant mint dressing.
Method
If using wooden skewers soak for 30 minutes.
Thread the vegetables and halloumi onto skewers, alternating as you go.
In a bowl whisk together the oil, lemon juice & zest, honey, garlic and oregano. Mix in the finely chopped mint. Remove half of the dressing for serving and then brush some of the remained over the kebabs.
Heat the BBQ to medium-high and oil the grill. BBQ the skewers for 10-12 minutes, turning and basting with the dressing, until the cheese has browned and the vegetables are slightly charred.
Meanwhile prepare the couscous according to the packet instructions.
Serve the kebabs on a bed of couscous, drizzled with the reserved dressing and with warmed pitta and lemon wedges.
Ingredients
- 2 medium red onions, cut into wedges or chunks
- 2 courgettes (1 green, 1 yellow is nice), thickly sliced
- 2 peppers (1 red, 1 yellow), cut into 2.5cm pieces
- 2 blocks of halloumi, cut into 2.5cm chunks
- 200g cherry tomatoes
- Dressing
- 4 tbsp olive oil
- 1 large lemon, juice & zest
- 2 tsp honey
- 2 cloves of garlic, minced
- 1 tsp dried oregano or thyme
- ½ tsp sweet paprika or ½ tsp chilli flakes
- Large handful of fresh mint leaves, half finely chopped, half shredded
- To Serve
- 1-2 packets of Sun-dried Tomato & Garlic Couscous
- Lemon wedges
- Pitta, for serving (optional)