Grill Time! Veggie & Halloumi Kebabs with Homemade Humus and Barley Couscous Salad


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)

Kitchen Tools:

A hand blender, blender or mini food processor for the Humus.

A BBQ or grill pan for the stove.



  1. First start with the kebabs. Chop the pepper into 2 inch chunks, slice the mushrooms in half and the halloumi into 2 inch cubes.
  2. Alternate with the veggies and cheese on the skewers (make sure they were soaked before hand so they don’t burn on the grill)
  3. 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.
  4. Meanwhile heat the grill or grill pan.IMG_4510
  5. 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.
  6. Chop the tomatoes in half and the cucumber into 1 inch cubes. Juice the lemon.
  7. Fluff the couscous with a fork and chill in the freezer for 5 minutes so it can cool down.
  8. 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. IMG_4508
  9. 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.
  10. 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! 🙂

Health Benefits:

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.

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Chart from

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