Halloumi and mushroom kebabs with salsa verde and couscous Archive

Ingredients

• 125g/4½oz couscous
• 125ml/4½fl oz hot vegetable stock
• 5 tbsp olive oil
• 1 lemon, juice only
• 1 ready-roasted red pepper, shredded
• 50g/2oz toasted flaked almonds
• 50g/2oz dried apricots, chopped
• 200g/7oz halloumi cheese, cut into 2.5cm/1 inch cubes
• 8 cherry tomatoes
• 8 button mushrooms
• 3 tbsp olive oil
• 1 tsp dried oregano
• bunch parsley, chopped leaves only
• bunch basil chopped, chopped leaves only
• bunch mint chopped, chopped leaves only
• 2 tbsp drained capers
• 2 garlic cloves, roughly chopped
• ½ tsp Dijon mustard
• 100ml/3½fl oz olive oil
• sea salt and freshly ground black pepper to season