Light, fresh and versatile, these flavorful grilled halloumi and grape tomato kebabs with herbed couscous can be served as a vegetarian main dish or as a side dish for your favorite grilled meat.
Recipe tags: sofrito base, moderate difficulty, main, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Better Than Bouillon® Sofrito Base |
| 1 cup | instant couscous |
| ¼ cup | olive oil, divided |
| 12 oz | Halloumi cheese, cut into 1-inch cubes |
| 12 oz | grape tomatoes |
| 2 tbsp | lemon juice |
| 2 tbsp | finely chopped fresh parsley |
| 1 | clove garlic, minced |
| ½ tsp | ground cumin |
| lemon wedges | |
| 8 skewers (about 10 inches) |
Directions
In small saucepan, boil 1 cup water with 2 tsp Culinary Collection Sofrito. Turn off heat and stir in couscous. Cover and set aside for 5 minutes.
Meanwhile, preheat grill to medium-high heat; grease grates well.
In medium bowl, whisk together 2 Tbsp oil and remaining Culinary Collection Sofrito. Add halloumi and tomatoes; toss to coat. Let stand for at least 10 minutes and up to 30 minutes.
Thread marinated halloumi and tomatoes onto skewers.
Grill kebabs for 6 to 8 minutes, turning occasionally, until cheese is grill-marked and tomatoes have started to blister.
In serving bowl, stir together couscous, remaining oil, lemon juice, parsley, garlic, and cumin until combined.
Arrange kebabs over couscous. Serve with lemon wedges.
Tips: If using bamboo skewers, soak in water for 20 to 30 minutes before using to prevent them from charring on the grill.
Substitute couscous with quinoa, brown rice or farro if preferred.