Halloumi, Apricot Kebabs with Couscous Salad

1. 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.
2. 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.