Spicy and salty, these skewers are so quick to make and the bed of couscous is a great base to carry their bold flavours. Any spicy sausage can be used but there isn’t really a substitute for haloumi so save this recipe for when you are sure you can find it.
1/2 cup of couscous
1 teaspoon olive oil
1 tablespoon lemon juice
1 chorizo, cut into 1cm slices
150g haloumi, cut into 1cm cubes
6 cherry tomatoes
6 Bamboo skewers
1 spring onion, thinly sliced
Lemon wedges to serve
- Combine couscous with oil, lemon juice and ½ cup of boiling water. Stir and cover, set aside for 5 minutes. Fluff grains with a fork and leave to cool.
- Skewer a cherry tomato and then alternating pieces of chorizo and haloumi until you have made 6.
- Heat a drizzle of oil in a large fry pan, cook skewers over medium high heat or until browned on all sides.
- Stir spring onion through couscous, plate and serve with skewers and lemon wedges.
- Smoked or fresh chorizo can be used however smoked (already cooked) are better if you are not going to cook for a couple of hours
- Haloumi is best cooked just prior to eating so it is melty and soft
- Any salad ingredients you have or like can be used in the couscous
- Substitute couscous for green salad leaves or quinoa
- Red peppers, onion or mushrooms can be added or substituted for tomatoes