BBQ Season!! My favorite way to cook! Finally some good weather, which means its time to bust out the BBQ.
I like making kebabs (veggies on a stick). If you make too many they can be frozen for an easy super at a later time, so make a little more. Use any veggies you like (mushrooms, peppers, zucchini, eggplant, asparagus), with or without Halloumi cheese (vegan option).
I love Halloumi. It’s really salty and has a tough texture making it perfect for cooking. This cheese originates from Cyprus and is usually made with Sheep and Goats milk, it has a high melting point making it easy to fry or grill.
I use Barley Couscous instead of wheat, it has 10g (or 40% daily requirement) of Fiber per 100g. Its light and nutty in flavor and is so versatile you can use it in many dishes. Oh and did I mention that it takes 5 minutes to make? Amazing.
- 200g Barley Couscous
- 400 ml boiled water
- 1/2 english cucumber
- handful of cherry tomatoes
- 1 can of chick peas, drained
- 1 yellow or red pepper
- 6-8 button mushrooms
- 1 garlic clove
- 1 lemon, juiced
- 2 tbsp Ras el Hanout spice – this is a Moroccan Spice blend, if you don’t have that you can use 1 tsp each of cumin, smoked paprika powder, and turmeric or chili powder will also work
- 1 tsp of cumin powder (for the humus)
- 1 tbsp of Tahini Paste or toasted sesame seeds
- half packet of Halloumi cheese, cut up into cubes
- 6-8 wooden skewers, soaked in water for 20 min
- warmed whole wheat pita bread (optional)
A hand blender, blender or mini food processor for the Humus.
A BBQ or grill pan for the stove.
- First start with the kebabs. Chop the pepper into 2 inch chunks, slice the mushrooms in half and the halloumi into 2 inch cubes.
- Alternate with the veggies and cheese on the skewers (make sure they were soaked before hand so they don’t burn on the grill)
- Make the marinade for the kebabs: on a plate or large bowl add 3 tbsp of light olive oil with the spices and mix together. Add the kebabs and incorporate the marinade, salt & pepper.
- Meanwhile heat the grill or grill pan.
- Boil the kettle and place the couscous in a large boil with a pinch of salt, add 400 ml of boiling water and cover with a dish towel or plate. Let sit for 5-10 minutes.
- Chop the tomatoes in half and the cucumber into 1 inch cubes. Juice the lemon.
- Fluff the couscous with a fork and chill in the freezer for 5 minutes so it can cool down.
- Add the cucumber and tomatoes with the 1/2 of the lemon juice, S&P and a drizzle of good olive oil to the cooled couscous, mix together.
- In a food processor add the drained chick peas, 1 tbsp of Tahini paste (or 1 tbsp of sesame seeds), 1 garlic clove, 1 tsp of cumin powder, s&p, 1/2 of the lemon juice, drizzle of good olive oil and 3 tbsp of water. Blend until smooth. Add a little more water if need be.
- Cook the veggie kebabs for about 8 minutes, on high on the grill, make sure to turn several times so they don’t burn. Same idea for a grill pan.
What I like about this dish is the different consistencies. Creamy humus, with fluffy couscous, crunchy cool cucumber and spicy, fragrant crispy veggies. Enjoy! 🙂
Garbonzo Beans or Chick Peas are extremely high in Fiber. 2 cups would provide you with the total daily requirement. They have been shown to reduce colon cancer, lower cholesterol, control blood sugar and insulin secretion and are helpful in maintaining a healthy digestive system.
Chart from http://www.WHfoods.com