Vegetable skewers with Halloumi cheese and couscous
Vegetable skewers with Halloumi cheese and couscous
Vegetables can be prepared excellently on the barbecue, but the problem is that no one is really clapping their hands for joy when, after making them wait half an hour for the next course, you show up with a bowl of sliced roasted zucchini. Roasted zucchini with a little sea salt is not bad at all, but when that's the only thing in front of you, it's a monotonous dish that doesn't look inviting either. Yet it is not at all difficult to prepare vegetables in a tasty way and present them attractively. By cutting them into pieces and threading them on skewers. You can grill different kinds (flavors) at the same time that way, and by alternating colors, those skewers are also a feast to behold. Of course, you can alternate the vegetables with bits of meat if you like, but in this recipe I intentionally kept it vegetarian and added halloumi cheese as an extra seasoning. Halloumi is originally a cheese made from sheep's and goat's milk from Cyprus that has some taste similar to feta, but possesses the elasticity of mozzarella. Because of its low melting rate, this cheese fits perfectly on the barbecue where it gets a nice crispy brown crust. It is very widely used in the cuisines of the Middle East and North Africa.
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Servings: 0