- 4 skewers
- 1 lemon
- A handful of rosemary, leaves only
- 200g halloumi
- 150g button mushrooms
- 150g wholewheat couscous
- 250g cherry vine tomatoes
- 50g watercress
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- ½ tbsp olive oil
- Baking tray or grill pan
- Measuring jug
Place the skewers in a dish or cold water and leave them to soak for a few mins. This will help stop them catching and burning under the grill. Fill your kettle and boil it. Line a baking tray or grill pan with foil.
Finely grate the lemon zest into a mixing bowl. Squeeze in the juice from half the lemon. Pick the rosemary leaves off their sprigs, roughly chop them and add the leaves to the lemon juice. Season with salt and pepper and stir to mix. Drain the halloumi and chop it into around 8-12 bite-size chunks. Add to the lemony mixture, along with the button mushrooms. Turn to mix everything in the marinade.
Tip the couscous into a heatproof bowl. Pour in 300ml boiling water form the kettle. Swirl with a fork. Cover the bowl with a plate and set aside to soak. The couscous will absorb the water and become tender.
Thread the halloumi and mushrooms onto the skewers, keeping any leftover marinade in the bowl. Lay the skewers on the baking tray. Scatter any extra halloumi and mushrooms onto the tray. Place the cherry vine tomatoes on the tray too. Slide under the grill for 3-4 mins, till the halloumi and mushrooms are golden brown. Carefully turn the skewers over and grill for a further 3-4 mins.
Add ½ tbsp olive oil to the remaining lemon and rosemary marinade and whisk together to make a dressing. Toss the watercress with the dressing.
Drain any excess water off the couscous, then divide it between 2 warm plates. Top with the watercress, the halloumi and mushroom skewers and the grilled tomatoes. Serve straight away with wedges of the remaining lemon for squeezing.