Sumac haloumi & vegetable skewers with couscous

Recipes / Vegetarian

Bright summer colours shine in this easy dinner thats ready in just 15 minutes.

Recipe «Sumac haloumi & vegetable skewers with couscous» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 red capsicum, halved, deseeded, cut into 3cm pieces, 1 medium zucchini, peeled lengthways into ribbons, 1 x 250g pkt haloumi, cut into 16 pieces, 1/2 red onion, cut into 2cm-thick wedges, 1 tbsp peanut oil , 2 tsp sumac, 1 Massel vegetable stock cube, 375ml water , 290g couscous, 1/2 cup chopped fresh continental parsley, Lemon wedges, to serve.

Ingredients:

  • 1 red capsicum, halved, deseeded, cut into 3cm pieces 
  • 1 medium zucchini, peeled lengthways into ribbons 
  • 1 x 250g pkt haloumi, cut into 16 pieces 
  • 1/2 red onion, cut into 2cm-thick wedges 
  • 1 tbsp peanut oil 
  • 2 tsp sumac 
  • 1 Massel vegetable stock cube 
  • 375ml water 
  • 290g couscous 
  • 1/2 cup chopped fresh continental parsley 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. Meanwhile, place the water in a saucepan and bring to the boil.
  3. Add the skewers to the grill and cook, turning often, for 6 minutes or until the haloumi is golden and the vegetables are tender.
  4. 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.
  5. Divide the skewers among serving plates and serve with the couscous and lemon wedges.