Harissa Halloumi Skewers & Moroccan couscous

September 5th, 2012 | Posted by natalie in Recipes

Harissa Halloumi Skewers & Moroccan couscousFull of spice and all things nice, great on the BBQ or cooked under the grill. Halloumi Cheese is delicious and is a good source of protein and calcium. Halloumi cheese also contains tryptophan, one of the essential amino acids that can’t be manufactured by the body. The body produces serotonin from tryptophan – one of the chemical neurotransmitters responsible for well being, positive mood enhancement and healthy sleep.

Halloumi Skewers ingredients:

  • Extra virgin olive oil
  • 1 Block of Halloumi cheese,chopped into 1 inch by 1 inch cubes
  • 2-4 tsp Harissa paste (depending on how much spice you can handle!)
  • 2 diced cloves of garlic
  • 1 red pepper, chopped into 1 inch pieces
  • Mushrooms chopped in half
  • 1/2 red onion chopped into 1 inch pieces
  • salt and pepper to taste



  1. Preheat oven or Grill to 200 c
  2. Make a marinade by mixing the oil, crushed garlic, Harrisa paste and lime juice in a bowl
  3. Roast the aubergine in the oven for around 15 minutes or until soft
  4. Add the Cheese & chopped vegetables to the marinade and leave for 1 hour
  5. Place the cheese and vegetables on Kebab skewers and grill on BBQ or under the grill of around 2o minutes or until they have gone a golden brown

Moroccan couscous ingredients:

    • 1 1/4 teaspoons ground cumin
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground coriander
    • 40g sultanas
    • 40g dried cranberry’s
    • 1 (400g) tin chickpeas, rinsed and drained
    • 350ml chicken stock or vegetable stock
    • 125ml orange juice
    • 260g couscous
    • 3 tablespoons chopped fresh mint



    1. In a large wok or pan gently heat a tbsp of oil, toast the spices until fragrant, about 2-3 minutes
    2. Add the sultanas and cranberry’s,chickpeas and salt and pepper to taste
    3. Pour in the stock and orange juice, turn heat to high and bring to the boil. When the mixture is boiling stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint

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