Vegetable Halloumi Skewers

Ingredients

• 1 large red onion
• 1 yellow bell pepper
• 1 red bell pepper
• 200 g halloumi cheese
• 2 Garlic cloves
• 0.5 bunch of flat-leaf parsley
• 1 tbsp drained capers
• 4 tbsp olive oil
• 1 tsp dark mustard seeds
• Salt
• black pepper (freshly ground)
• 300 g instant couscous
• 600 ml Vegetable Broth
• 20 g butter

Instructions

1. 1.

   Wash the vegetables except for the onions. Cut the bell peppers in half, remove the seeds and dice into bite‑sized cubes. Peel the onions and cut them into strips. Dice the halloumi into 1 cm cubes. Peel and finely chop the garlic. Wash the parsley, shake it dry, pluck the leaves and finely chop them together with the capers.

2. 2.

   Mix the oil with the garlic, capers, mustard seeds and parsley, then season with salt and pepper. Thread the vegetables and halloumi alternately onto wooden skewers and brush with the marinate. Let sit briefly.

3. 3.

   Place the couscous in a bowl and pour hot vegetable broth over it. Let it stand for 10 minutes to absorb the liquid. Meanwhile, grill the vegetable skewers on a hot grill, turning occasionally, for 5–8 minutes.

4. 4.

   Fluff the couscous with a fork, stir in the butter, then serve the grilled vegetable skewers atop the couscous on plates.