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Lunch recipe · from the recipe book

Garlic Herb Halloumi-Style Veggie Skewers with Lemony Couscous

Charred broccoli, peppers and zucchini skewered with chickpea-crusted mozzarella-free veggie bites, brushed with garlic-herb oil and served over fluffy lemon couscous with a cool feta-yogurt drizzle.

Garlic Herb Halloumi-Style Veggie Skewers with Lemony Couscous

Ingredients

  • 4⅓ cups florets400 gBroccolicut into large florets
  • 2 medium240 gRed bell peppercut into 1-inch squares
  • 1 medium120 gGreen bell peppercut into 1-inch squares
  • 1½ medium300 gZucchinicut into thick half-moons
  • 2¾ cups sliced200 gWhite mushroomswhole, stems trimmed
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWater
  • 3½ tbsp45 gOlive oil
  • 5 cloves15 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tsp2 gDried oregano
  • 1 tsp1 gDried thyme
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes. Preheat the grill to medium-high, about 425°F (220°C).
  2. Make the garlic-herb oil: stir together the olive oil, garlic, oregano, thyme, half the parsley, half the lemon zest, the salt and the black pepper.
  3. In a large bowl, toss the broccoli, red bell pepper, green bell pepper, zucchini and mushrooms with two-thirds of the garlic-herb oil.
  4. Thread the broccoli, red bell pepper, green bell pepper, zucchini and mushrooms onto the skewers, alternating colors.
  5. Toss the chickpeas with the remaining third of the garlic-herb oil and spread them in a grill basket or on a perforated grill pan.
  6. Grill the skewers 10 to 12 minutes, turning every few minutes, until tender and charred at the edges; grill the chickpeas alongside, shaking often, until crisp, about 10 minutes.
  7. Meanwhile, bring the water to a boil in a small pot, stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff with a fork and stir in half the lemon juice and the remaining half of the lemon zest.
  8. Make the drizzle: stir the Greek yogurt, feta and the remaining half of the lemon juice together until creamy.
  9. Spoon the couscous onto plates, top with the skewers and crispy chickpeas, drizzle with the feta yogurt and scatter the remaining half of the parsley over the top.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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