Halloumi and Asparagus Skewers with Verde Couscous

Steps

1. Prep skewers Preheat BBQ grill to medium-high (if using). Cut halloumi in half to make 2 thin steaks, then cut each half into 6 sticks. Trim asparagus ends and discard and cut asparagus into thirds. Skewer 2 pieces of halloumi and 3 pieces of asparagus per skewer, drizzle with oil, lemon juice, zest and season.
2. Cook couscous Bring a half full kettle to the boil. Add couscous and a pinch of salt to a heatproof bowl. Add boiling water, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. Cook skewers Heat a drizzle of oil in a large fry-pan on medium-high heat and cook skewers for about 2 minutes each side, until cheese is golden and asparagus is tender. Alternatively, cook on BBQ grill for 1-2 minutes each side.
4. Finish couscous Grate courgette. When couscous has cooked, toss all couscous ingredients together in a large bowl and season to taste
5. Make drizzle Combine second measure of salsa verde and mayonnaise in a small bowl and cut lemon into wedges.
6. Serve couscous topped with skewers, salsa verde mayo, mint and a lemon wedge.