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Picnic On A Stick: Spicy Chicken/Halloumi Skewers with Fruity Couscous from the Little Pink Kitchen

Packed with flavour and colourful fresh vegetables, served with a fruity and filling cous cous, they’re the perfect meal to eat on the go during a family day out.



Spicy Chicken/Halloumi Skewers

  • Chicken breasts/block of halloumi cheese
  • 2 peppers
  • 1 red onion
  • 2 tbsp Harissa powder or paste
  • Salt
  • Olive oil
  • Wooden skewers


  • 250g couscous
  • Flat leaf Parsley
  • Coriander
  • Dried apricots
  • Lime
  • Salt




Spicy Skewers

  1. If using wooden kebab sticks, soak them in water to ensure they do not burn during cooking.
  2. Chop chicken/halloumi, peppers and red onion into large chunks, and the red onion into wedges.
  3. Mix all together in a bowl with 2 tablespoons of Harissa powder or paste, a tablespoon of salt and 2 tablespoons of olive oil.
  4. Place in fridge for as long as possible (at least an hour) to marinade .
  5. Assemble your kebabs with the marinated chicken/haloumi, onion and peppers.
  6. Place kebabs in oven at 180 degrees for about 15 minutes.


  1.  Put 250g of couscous in a bowl and cover with boiling water, with an extra centimetre of water on top.
  2. Roughly chop a handful each of flat leaf parsley, coriander and dried apricots.
  3. When couscous has soaked up all the water fluff up with a fork, then add herbs and apricots.
  4. Squeeze in the juice of half a lime and half a tsp of salt, mixing thoroughly.
  5. Serve up with your spicy skewers.

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Belfast Telegraph