Smoky harissa halloumi kebabs with cauliflower couscous

Smoky harissa halloumi kebabs with cauliflower couscous

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Soft spot for squeakily delicious halloumi cheese (or looking for a meat-free option for the barbecue)? Let us take care of it with these hassle-free kebabs that are ready to grill when you are. This recipe serves 2 as a main, or 4 if sharing with other dishes.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 harissa halloumi kebabs
  • 300g pack cauliflower, kale & couscous
  • ¼ x 25g pack Cooks’ Ingredients Coriander
  • 200g pack sweet & smoky harissa houmous


  1. Cook the kebabs and the couscous according to pack instructions.

  2. Finely chop the stalks from ¼ of the coriander pack and fold into the couscous. Scatter over a serving plate. Roughly chop the coriander leaves.

  3. When the kebabs are ready, serve on top or alongside the salad, add a generous spoonful of the harissa houmous and scatter with the coriander leaves.

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