Halloumi And Mushroom Kebabs With Salsa Verde And Couscous
This Mediterranean-inspired recipe combines fluffy couscous mixed with roasted vegetables, crunchy almonds, and tangy apricots. Alongside the flavorful halloumi kebabs, drizzled with a fresh and zesty salsa verde, this dish is a delightful blend of textures and tastes. Perfect for a sunny day or a casual gathering, this dish is sure to impress with its colorful presentation and delicious flavors.
— Constant Cookbook
Ingredients
- 125g/4½oz couscous
- 125ml/4½fl oz hot vegetable stock
- 5 tbsp olive oil
- 1 lemon
- 1 ready-roasted red pepper
- 50g/2oz toasted flaked almonds
- 50g/2oz dried apricots
- 200g/7oz halloumi cheese
- 8 cherry tomatoes
- 8 button mushrooms
- 3 tbsp olive oil
- 1 tsp dried oregano
- bunch parsley
- bunch basil
- bunch mint
- 2 tbsp drained capers
- 2 garlic
- ½ tsp Dijon mustard
- 100ml/3½fl oz olive oil
- sea salt and freshly ground black pepper
Instructions
- For the couscous, place the couscous into a bowl and cover with the hot stock. Cover the bowl with a plate or cling film and leave for four minutes.
- Uncover the bowl and fluff up the couscous with a fork. Stir in the remaining ingredients, season to taste with salt and freshly ground black pepper.
- For the kebabs, preheat a griddle pan over a medium-high heat. Toss all of the kebab ingredients together and season to taste with sea salt and freshly ground black pepper. Thread the ingredients onto metal kebab skewers and cook on the hot griddle for 5-6 minutes, turning frequently.
- For the salsa verde, place all of the salsa verde ingredients, apart from the olive oil, into a food processor and blend, gradually adding the oil until you have a loose paste.
- To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Comments
No comments found.