Halloumi Kebabs & Mediterranean Couscous
- Shivani Mandalia
- Sep 2, 2020
- 4 min read
This Mediterranean inspired meal is extremely easy to make and cooks perfectly on the barbeque or under the grill.
The halloumi kebabs are marinated in a spicy sauce and grilled until crisp.
The kebabs are served alongside a simple Mediterranean couscous salad with some toasted flatbread and hummus.
(Serves 4)
COUSCOUS SALAD
To begin making the couscous salad start by measuring out the required spices.
You will need 1/4 tsp turmeric, 1/4 tsp cumin powder, 1/4 tsp ground cinnamon and 1/4 tsp garlic granules.
Next, add 200 g couscous to a large bowl.
Combine the spices with the couscous and then add 300 ml boiling water to the bowl.
Stir with a fork so that all of the grains of couscous can absorb the water.
Cover the couscous bowl with a large plate or lid and leave for 5 minutes.
TIP: The general rule for cooking couscous is to follow a 1:1 1/2 ratio.
After 5 minutes remove the plate/lid from the bowl and use a fork to fluff up the couscous.
Next, add 2 tsp olive oil to the couscous and salt (to taste). Use a fork to once again fluff up the couscous grains.
The olive oil ensures that the couscous does not clump together.
Leave the couscous to one side to completely cool.
Meanwhile, wash and chop a large handful of coriander (roughly 20 g).
Once the couscous is cool add the coriander to the bowl along with 100 g pomegranate - you can buy ready to eat pomegranate or buy a fresh pomegranate and just scoop out the seeds.
Mix until the pomegranate and coriander are well distributed.
Store the couscous salad in the fridge until ready to eat.
HALLOUMI KEBABS
To make the halloumi kebabs start by preparing your vegetables.
Cut 1 1/2 peppers into cubes, chop 2 red onions into large cubes, slice 1 courgette and cut a block of halloumi cheese into cubes (roughly 225 g).
Then transfer the halloumi and vegetables into a large bowl ready to be marinated.
Once the halloumi and vegetables have been transferred to a large bowl add 3 cloves of garlic (grated) to the bowl along with a thumb of ginger (grated), 1 tsp Kashmiri chilli powder, 1 tsp tandoori masala powder, 1 tbsp chickpea flour, 1 tbsp cold water and 1/2 tbsp lemon juice (fresh or bottled).
Mix until all of the halloumi and vegetables are well coated in the marinade - the Kashmiri chilli powder gives the marinade a bright red colour.
Place the marinated mixture onto skewers.
To assemble the kebabs I followed a pattern of halloumi, courgette, 2 chunks of red onion and pepper (see the picture above). Repeat until the skewers are full.
If you have any leftover vegetables or halloumi keep them and you can cook them under the grill on a baking tray.
Store the halloumi kebabs in the fridge until ready to cook.
Ideally, you should leave the kebabs to marinate for at least an hour before cooking, but if you're rushed for time you can cook them straight away.
You can cook these kebabs on either the barbecue or under the grill.
TO BARBECUE
Place the kebabs on a hot barbecue and leave to cook. Keep rotating the kebabs every now and again until the halloumi is crisp and golden brown and the vegetables are lightly charred - this will take roughly 10 ish minutes.
TO GRILL
Put the kebabs on a baking tray lined with greaseproof paper and place under the grill for about 10 minutes. Rotate the kebabs halfway through the cooking time.
Serve the kebabs hot with the couscous salad, some hummus and toasted flatbread.
INGREDIENTS
For the couscous:
200 g couscous
300 ml boiling water
1/4 tsp turmeric
1/4 tsp cumin powder
1/4 tsp ground cinnamon
1/4 tsp garlic granules
Salt (to taste)
Large handful (roughly 20 g) coriander (chopped)
2 tsp olive oil
100 g pomegranate
For the halloumi kebabs:
1 courgette (sliced)
1 1/2 peppers (cubed)
2 red onions (cubed)
225 g block of halloumi (cubed)
3 cloves of garlic (grated)
A thumb of ginger (grated)
1 tsp Kashmiri chilli powder
1 tsp tandoori masala powder
1 tbsp chickpea flour
1 tbsp cold water
1/2 tbsp lemon juice (fresh or bottled)
METHOD
For the couscous:
To make the couscous salad begin by putting the couscous into a large bowl.
Next, add the turmeric, cumin powder, ground cinnamon and garlic granules to the couscous and mix until the spices are well distributed.
Then add 300 ml boiling water to the bowl and stir with a fork. Cover the bowl with a lid/plate and leave for 5 minutes for the couscous grains to absorb the water.
After 5 minutes remove the plate/lid from the bowl and use a fork to fluff up the couscous.
Add the olive oil and salt (to taste) to the couscous and use the fork again to fluff up the couscous. Leave to one side to completely cool.
Once cooled add the chopped coriander and pomegranate to the couscous and stir so that the coriander and pomegranate are evenly distributed.
Store in the fridge until ready to eat.
For the halloumi kebabs:
Firstly put all of the chopped vegetables and halloumi into a large bowl.
Next, add the garlic, ginger, Kashmiri chilli powder, tandoori masala powder, chickpea flour, water and lemon juice to the bowl. Stir until the halloumi and vegetables are well coated in the marinade.
Then put the marinated vegetables and halloumi onto skewers (see the pictures above to see the order in which I put all of the kebab components onto the skewers).
Leave the kebabs in the fridge until ready to cook - ideally, you should leave the kebabs to marinate for at least an hour before cooking, but if you're rushed for time you can cook them straight away.
The kebabs can be cooked on both the barbecue and under the grill. To barbecue place the kebabs on a hot barbecue and leave to cook for roughly 10 mins, rotating the skewers every couple of minutes.
To cook the kebabs under the grill, put the kebabs on a baking tray lined with greaseproof paper and place under the grill for about 10 minutes. Rotate the kebabs halfway through the cooking time.
Once cooked the halloumi should be golden brown and the vegetables should be lightly charred.
Serve the kebabs hot with the couscous salad, some hummus and toasted flatbread.
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