Vegetable and Halloumi Skewers with Currant Couscous

Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve.

Finely chop the fresh coriander.

Corsely chop the green and red capsicum into small squares.

Slice the zucchini into 1/2 cm pieces and then cut in half.

Slice the halloumi into bite sized chunks.

Cut the red onion into wedges.

Thread the cherry tomato, red onion, zucchini, capsicum, onion and halloumi onto the skewers.

Sprinkle with cumin.

In a bowl, add the couscous, currants and coriander.

Pour in the hot stock, season with salt and pepper as required and cover with plastic wrap.

In a frying pan heat the oil over medium-high heat.

Add the skewers and cook, turning once, until browned on both sides.

Fluff the couscous with a fork and distribute among serving plates.

Serve the skewers alongside the couscous.