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


  1. 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.
  2. Skewer a cherry tomato and then alternating pieces of chorizo and haloumi until you have made 6.
  3. Heat a drizzle of oil in a large fry pan, cook skewers over medium high heat or until browned on all sides.
  4. Stir spring onion through couscous, plate and serve with skewers and lemon wedges.

Serves 2


  • 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

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