Ingredients

· 225g halloumi

· 4 large or 8 medium chestnut mushrooms

· 1 red pepper, deseeded and chopped

· 1 courgette, chopped

· 2 packs sundried tomato and garlic couscous

· ½ tbsp fresh coriander, finely chopped

· Black pepper to taste

· 50ml olive oil

Method

Preheat the grill. Cut the halloumi into 12 chunks. If using large mushrooms, cut into quarters or into halves. Use four mushroom pieces and three halloumi chunks on each skewer. Brush oil over them, season and grill for about 10 minutes. Sauté the pepper and courgette in the remaining olive oil until just brown. Serve the kebabs on a bed of couscous and enjoy.