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Greatest plates · Main
Prawn and haloumi souvlaki bowls with lemony couscous
A bright Greek-style bowl of char-grilled garlicky prawns and golden haloumi over lemony couscous, with a crunchy cucumber-tomato salad and cool yogurt dressing. This is the week's treat night — a proper taverna feast at home.
Serves 4Prep 25 minCook 15 minSeafood
Containsdairy · gluten · shellfish
Protein 27%Carbs 38%Fat 35%
About 781 kcal a serve — 53 g protein, 75 g carbs, 31 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the prawns
Mix allIn a bowl, toss the prawns and haloumi slices with the olive oil, minced garlic, oregano, the zest of one lemon, salt and pepper. Leave to sit while you prep everything else.
In the bowlMarinate →
Steam the couscous
SoakPut the couscous in a heatproof bowl, pour over the hot stock and the juice of one lemon, cover with a plate and leave for 5 minutes, then fluff with a fork.
In the bowlSoak →
5 min
Toss the salad
TossIn another bowl, combine the diced cucumber, halved cherry tomatoes and thinly sliced red onion with a pinch of salt and a squeeze of the remaining lemon.
In the bowlToss →
Make the dressing
WhiskStir the Greek yogurt with a squeeze of lemon, a pinch of salt and a little pepper until smooth and spoonable.
In the bowlWhisk →
Grill the prawns and haloumi
GrillHeat a BBQ grill or grill pan to high. Grill the haloumi 1–2 minutes each side until golden, then grill the prawns 1–2 minutes each side until just pink and opaque — don't overcook.
Build the bowls
On topSpoon lemony couscous into each bowl, top with the salad, grilled prawns and haloumi, drizzle with yogurt dressing and scatter over chopped parsley.
In the bowlAssemble →
Cook's noteGrill the prawns last and only briefly so they stay juicy.
Estimated per serve
781 kcal · 53 g protein · 75 g carbs · 31 g fatestimates, within ~10%
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