Bright summer colours shine in this easy dinner thats ready in just 15 minutes.
- Preheat a barbecue grill or chargrill on medium. Alternately thread the capsicum, zucchini, haloumi and onion onto the skewers. Brush with the oil and sprinkle with sumac.
- Meanwhile, place the water in a saucepan and bring to the boil.
- Add the skewers to the grill and cook, turning often, for 6 minutes or until the haloumi is golden and the vegetables are tender.
- While the skewers are cooking, add the stock cube to the water and stir until stock cube dissolves. Place the couscous in a medium heatproof bowl. Pour over the stock mixture. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the parsley.
- Divide the skewers among serving plates and serve with the couscous and lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set