By Filiberto Rios
Start by soaking 8 wooden skewers in water for about 30 minutes to prevent them from burning on the grill.
Cut the Halloumi cheese into cubes, roughly 1 inch each. Slice the zucchini into half moons approximately 1/2 inch thick. Cut the bell pepper into chunks and the red onion into similar sizes to the other vegetables.
In a mixing bowl, combine 2 tablespoons of olive oil with 1 tablespoon of za'atar or oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the Halloumi cubes and vegetables in the mixture until well coated.
Thread the Halloumi and vegetables alternately onto the soaked skewers. Set them aside.
Preheat your grill or a grill pan over medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and the Halloumi is golden brown and slightly crispy on edges.
In the meantime, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Zest and juice the lemon. Stir the lemon zest and juice into the fluffed couscous along with the remaining 1 tablespoon of olive oil. Add salt and black pepper to taste if needed.
Serve the grilled Halloumi and vegetable skewers over the lemon couscous. Garnish with any remaining za'atar or oregano if desired.
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By Filiberto Rios
This Grill Vegetarian Mediterranean recipe is ready in 45 minutes and features Halloumi cheese, Zucchini, Bell pepper and other delicious ingredients. Contains 500 calories total.
Start by soaking 8 wooden skewers in water for about 30 minutes to prevent them from burning on the grill.
Cut the Halloumi cheese into cubes, roughly 1 inch each. Slice the zucchini into half moons approximately 1/2 inch thick. Cut the bell pepper into chunks and the red onion into similar sizes to the other vegetables.
In a mixing bowl, combine 2 tablespoons of olive oil with 1 tablespoon of za'atar or oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the Halloumi cubes and vegetables in the mixture until well coated.
Thread the Halloumi and vegetables alternately onto the soaked skewers. Set them aside.
Preheat your grill or a grill pan over medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and the Halloumi is golden brown and slightly crispy on edges.
In the meantime, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Zest and juice the lemon. Stir the lemon zest and juice into the fluffed couscous along with the remaining 1 tablespoon of olive oil. Add salt and black pepper to taste if needed.
Serve the grilled Halloumi and vegetable skewers over the lemon couscous. Garnish with any remaining za'atar or oregano if desired.
Calories per Serving: 500
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