Grilled Haloumi Skewers with Couscous & Chimichurri Yoghurt

Steps

1. Bring a half-full kettle to the boil. Preheat grill to high or preheat BBQ to high (if using). Soak skewers in cold water for 10 minutes. Prep haloumi & veggies.
2. Make skewers. In a large bowl, mix together haloumi spices, garlic, lemon zest and juice, olive oil and honey with 1 tsp salt and drizzle of vinegar. Add haloumi, onion, courgettes and capsicum to bowl and toss to coat. Thread haloumi and veggies onto the skewers and set skewers aside.
3. Cook couscous. Combine couscous and boiling water measure in a bowl with a pinch of salt. Cover and leave to steam for 5 minutes. Fluff grains with a fork.
4. Cook skewers. Grill skewers for 8-12 minutes on the upper oven rack, turning halfway through cook time, until veggies are golden and cooked. Alternatively, do this on the BBQ.
5. Cook corn & finish salad. Heat a drizzle of oil in a fry-pan on high heat. Cook corn with a pinch of salt for 1-2 minutes, until tender and golden. Add almonds to pan and cook for a further 2-3 minutes, until toasted. Add corn mixture to bowl with couscous and toss to combine. Just before serving, stir through lettuce, lemon juice and a drizzle of olive oil. Season to taste.
6. Serve couscous topped with skewers and a drizzle of chimichurri yoghurt.