VEGETABLE & HALLOUMI KEBABS WITH TZATZIKI & MINT COUSCOUS

There is something about halloumi that just makes you happy. Grilled with classic Mediterranean summer veg and served with mint flavoured couscous and Greek tzatziki, it just doesn’t get any better!

20 Minutes. Lovely charred veggies with halloumi cheese. What a joy!

Serves 2.

Ingredients

250g halloumi
2 sprigs mint
6 bamboo skewers
1 zucchini
1 yellow capsicum
1 cup couscous
80g tzatziki
1 red onion 

Prepare skewers
Place wooden skewers into a tray of water to soak. Cut the halloumi into 2cm cubes. Deseed the capsicum and then cut into 2cm cubes. Peel and cut the onion into 2 cm cubes. Cut the zucchini in to 1cm thick rounds. Combine halloumi and veg in a bowl with a generous drizzle of olive oil, salt and pepper.

Cook couscous
Fill kettle with water and boil. Place couscous in heatproof bowl and cover with boiled water 1cm above the couscous. Cover with cling wrap and leave to rest for 10 minutes. Finely chop the mint. Add to cooked couscous with a drizzle of olive oil, salt and pepper. Combine well with a fork.

Make & grill skewers
Thread and divide the halloumi cubes, capsicum, onion and zucchini evenly between the skewers. Preheat a bbq, grill or fry pan to a high heat. Grill for 8 minutes turning often so all sides are golden and cooked evenly. 

To serve
Plate couscous and top with skewers. Finish with a dollop of the tzatziki.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 01, 2017 by Timothy Ryder
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