- Place the halloumi, pepper, tomatoes and 16 of the apricots alternately onto 4 skewers. Place on grill pan and grill for 6-8 minutes, turning once until golden.
- Meanwhile, place the couscous in a small bowl and pour over the hot stock, cover with clingfilm and leave for 5 minutes. Fluff up with a fork and stir in the pine nuts, coriander and the chopped remaining apricots. Season and serve with the kebabs.
Cooks tip: Great for summer barbecues, make up the kebabs and couscous in advance. For a meat option, replace the halloumi with diced chicken or prawns.
Ingredients:
Prep: 15 minutes
Cook: 6-8 minutes
Serves 4
250g pack halloumi, cut into 12 cubes
1 yellow pepper, diced
8 cherry tomatoes (80g)
150g Crazy Jack Organic Soft Apricots
100g Crazy Jack Organic Wholewheat Couscous
200ml hot vegetable stock
25g Crazy Jack Organic Pine Nuts, toasted
14g coriander, chopped
Crazy Jacks tip...
