Sweet potato and haloumi skewers with couscous salad

Total Time 45 minutes
Course dinner, Lunch, Main Course
Servings 4


  • 1 cup pearl couscous
  • 1 eggplant
  • 2 sweet potatoe
  • 180 g haloumi
  • 250 g cherry tomatoes
  • 1 Lebanese cucumber
  • 60 g baby rocket
  • 1 tbsp white balsamic condiment
  • 1 tbsp Drizzle extra virgin olive oil


  • Place couscous and 2 cups boiling water in a saucepan and boil over high heat for 10 minutes or until couscous is tender. Drain. Refresh under cold water. Transfer to a large bowl.
  • Meanwhile, drizzle a little oil over a barbecue chargrill plate and heat on medium-high heat. Add eggplant and cook for 2 minutes each side or until charred and tender. Transfer to bowl with couscous.
  • Cook sweet potato in a large saucepan of boiling water for 3 minutes or until almost tender, making sure not to overcook. Drain.
  • Alternate threading three pieces of sweet potato and a haloumi slice onto a metal or pre-soaked wooden skewer. Repeat to make 8 skewers in total. Drizzle a little more oil over chargrill plate, then add skewers and cook, turning occasionally, for 7 minutes or until charred and heated through.
  • Meanwhile, add tomatoes, cucumber, rocket, balsamic and olive oil to couscous, tossing to combine. Season with freshly ground black pepper. Serve skewers with couscous salad.


Calories: 476kcalCarbohydrates: 57gProtein: 19gFat: 18gSodium: 767mgFiber: 10gCalcium: 415mg
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