Step 1

Combine oil, parsley and garlic in a bowl. Add lamb, tomato and haloumi. Toss to combine. Thread lamb, tomato and haloumi onto 12 bamboo skewers.

Step 2

Heat a frying pan on medium heat. Cook skewers in batches, turning, for 5 mins or until lamb is cooked to your liking. Set aside, covered, for 5 mins to rest.

Step 3

Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from heat. Stir in the couscous. Cover and set aside for 5 mins or until couscous is tender. Use a fork to separate the grains. Stir in dill, mint, lemon juice and extra parsley.

Step 4

Serve lamb with herbed couscous, tzatziki and lemon wedges.