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  • Halloumi, Apricot Kebabs with Couscous Salad

Halloumi, Apricot Kebabs with Couscous Salad

Cooking Instructions

Halloumi kebab



  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.


  • 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...

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