Halloumi and mushroom kebabs couscous recipe
 Cook these quick vegetarian halloumi kebabs from The Hairy Bikers on a griddle pan or frying pan for the taste of summer all year round. But of course, they would taste great on the barbecue, too. 125g/4½oz couscous 125ml/4½fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds50g/2oz dried apricots, chopped 125g/4½oz couscous 125ml/4½fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only 1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds 50g/2oz dried apricots, chopped 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes8 cherry tomatoes 8 button mushrooms3 tbsp olive oil 1 tsp dried oregano 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes 8 cherry tomatoes 8 button mushrooms 3 tbsp olive oil 1 tsp dried oregano bunch parsley, chopped leaves onlybunch basil chopped, chopped leaves onlybunch mint chopped, chopped leaves only2 tbsp drained capers2 garlic cloves, roughly chopped ½ tsp Dijon mustard 100ml/3½fl oz olive oil sea salt and freshly ground black pepper to season bunch parsley, chopped leaves only bunch basil chopped, chopped leaves only bunch mint chopped, chopped leaves only 2 tbsp drained capers 2 garlic cloves, roughly chopped ½ tsp Dijon mustard 100ml/3½fl oz olive oil sea salt and freshly ground black pepper to season Method 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. 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. 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. 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 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. 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. To serve, spoon the couscous onto plates, top with the kebabs and drizzle with the salsa verde.