Method:

1. If using wooden skewers soak them in water, so they don’t burn, then set aside
2. Chop the mint and parsley, dice the red onion and ½ a red pepper. Grate zest and juice half of a lemon
3. Cut the cherry tomatoes in half and cube the halloumi into bite-sized pieces – not too small or they’ll break and fall of the skewers
4. Roughly divide everything between 4 so you can see what is going onto each skewer
5. Heat 1 tbsp oil over a low heat and add the red onion and pepper, cook for about 10 mins until soft, then set to one side
6. Lay a cube of halloumi on a piece of chorizo, then fold the slice round the cheese. Sandwich your parcel between two halves of a cherry tomato. You should fit about 3 ‘parcels’ onto each skewer
7. If there are any pieces of cheese leftover you can always grill these and add them to the cous cous salad
8. Grill the skewers for around 6-8 mins, turning frequently, ensuring they don’t burn
9. Meanwhile pour your stock into a saucepan and add the giant cous cous. Cook for 7-9 mins until tender, then drain the remaining liquid off. Allow to cool and break up with a fork
10. Add the parley, mint and onion mixture. Stir in the lemon juice and zest
11. To serve, just divide the cous cous salad between two plates, then top with two skewers