Speedy Halloumi & Veggie Skewers with Mint Couscous

Prep the Skewers

1. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
2. Thread the halloumi cubes, bell peppers, zucchini rounds, and red onion wedges alternately onto the skewers.
3. Brush the skewers with 2 tablespoons of the olive oil, and season all over with the dried oregano, salt, and pepper.

Cook the Skewers

1. Heat a grill pan, barbecue, or large non-stick frying pan over medium-high heat.
2. Cook the skewers for 8-10 minutes, turning occasionally, until the halloumi is beautifully golden-brown and the vegetables are tender and slightly charred.

Make the Mint Couscous

1. Place the couscous in a medium heatproof bowl. Pour over the boiling water, cover immediately with a lid or plate, and let it steam for 5 minutes.
2. Fluff the couscous with a fork. Gently fold in the chopped fresh mint, lemon zest, a squeeze of lemon juice, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper.

Serve

1. Fluff the couscous one last time and divide it among plates.
2. Place the hot grilled skewers on top of the couscous and serve immediately with the remaining lemon half cut into wedges.