Speedy Halloumi & Veggie Skewers with Couscous

Prep the Skewers

1. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
2. Thread the halloumi cubes, red bell pepper chunks, zucchini rounds, and cherry tomatoes alternately onto the skewers.
3. Drizzle the skewers with 1 tablespoon of olive oil, and season with the dried oregano, salt, and black pepper.

Cook the Skewers

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

Prepare the Couscous

1. While the skewers are cooking, place the couscous in a heatproof bowl with a pinch of salt and the lemon zest.
2. Pour over 150ml of boiling water, cover the bowl with a plate, and let it stand for 5 minutes.
3. Fluff the couscous with a fork, then stir in the remaining olive oil, lemon juice, and chopped fresh parsley.

Serve

1. Divide the fluffy herbed couscous among plates.
2. Top each serving with the hot halloumi and veggie skewers, and serve immediately.