Gluten friendly option is gluten free couscous
2. Finely chop coriander. Whisk with 1/4 cup olive oil, juice from 1/2 lemon and crushed garlic. Set aside.
3. Halve cherry tomatoes, dice zucchini and halloumi into 1-2 cm cubes. Toss with 1/2 lemon juice and 1 tbsp oil. Thread onto skewers and season with salt and pepper.
4. Heat frypan or griddle pan over medium-high heat. Cook kebabs for 6-8 minutes, turning, until golden and cooked through. Set aside and keep warm, reserve pan.
5.Chop spinach and add to reserved pan. Cook over medium heat with 2 tbsp olive oil. Toss in couscous, crumbled stock cube and 2 tsp turmeric. Cook, stirring, until spinach has wilted. Season to taste with salt and pepper. Toss through 2 tbsp coriander oil.
6. Divide couscous mixture between plates. Serve with halloumi kebabs and remaining coriander oil.
coriander 1/2 bunch
garlic 1 clove
cherry tomatoes 1 punnet
halloumi 2 packets
baby spinach 100g
stock cube 1
ground turmeric 2 tsp
From your pantry: Oil, salt & pepper