Smoky harissa halloumi kebabs with cauliflower couscous

Soft spot for squeakily delicious halloumi cheese (or looking for a meat-free option for the barbecue)? Let us take care of it with these hassle-free kebabs that are ready to grill when you are. This recipe serves 2 as a main, or 4 if sharing with other dishes.

Ingreadient

• 4 harissa halloumi kebabs
• 300g pack cauliflower, kale & couscous
• ¼ x 25g pack Cooks’ Ingredients Coriander
• 200g pack sweet & smoky harissa houmous

Step by step

1. Cook the kebabs and the couscous according to pack instructions.
2. Finely chop the stalks from ¼ of the coriander pack and fold into the couscous. Scatter over a serving plate. Roughly chop the coriander leaves.
3. When the kebabs are ready, serve on top or alongside the salad, add a generous spoonful of the harissa houmous and scatter with the coriander leaves.