This herby barley couscous with chipotle halloumi and grilled apricots it’s just a dream dish, it’s an absolute beauty and the exact type of food that I would eat again and again. Breakfast, lunch, or dinner, any day, any season. Peaches and apricots are one of my top favorite fruits to throw on a grill as an addition to almost any savory salad. I do like strawberries, mango, or pineapple too.
All the flavors and aromas they bring to any dish are exceptionally good. Despite these stone fruits no longer being in season apricots are still easy to find, at least for a while. I have replaced them many times, especially around Christmas time with grilled oranges, grapefruit, or even pineapple.
Turning to eating healthier doesn’t mean that food has to be bland or tasteless, on the contrary, the food is less processed offering more nourishment, it’s a lot more vibrant and it also means that it gets prepared much, much quicker.
I’m not saying traditional food isn’t good, it is, but it tends to get cooked for much longer and loses color as well as nutrients and quality.
And, if you like halloumi cheese and would like more recipes with this magnificent cheese, here are some other recipes that may be of interest to you, like this beautiful orzo and halloumi cheese salad, or this tantalizing and very exotic salad that’s sweet and savory or something that is more unusual like these halloumi burgers. How do those sound to you? I do hope you will enjoy it, there are just three examples but do tap in the search bar halloumi and you will find quite a few other options there, I did not realize what a halloumi cheese lover I am.
You could do many things to this salad to make it your own but one thing I suggest since I have tried it myself and absolutely loved it, it is to add some boiled chickpeas spiced up and cooked for a few minutes over medium heat into a pan with a drizzle of coconut oil, some chili flakes or cayenne pepper and some sea salt drizzled generously with lemon juice. Mix into this and enjoy! Delicious.
Herby barley couscous with chipotle halloumi and grilled apricots
- 220 g halloumi cheese sliced
- 210 ml vegetable or chicken stock
- 190 g barley couscous
- 180 g tenderstem broccoli
- 6 apricots halved and grilled
- 5 leaves fresh mint bruised and finely chopped
- 1 tablespoon chipotle paste
- 1 small bunch mixed fresh herbs*
- 60 g pecan nuts toasted and roughly chopped
- 2 handful pomegranate seeds
For the dressing:
- 3-4 tablespoon olive oil
- 3-4 tablespoon lemon juice
- 1 teaspoon chipotle paste
- 1 teaspoon honey or maple syrup
- 5 mint leaves brushed and super finely chopped
- Put the dry couscous into a slightly larger bowl and pour over the boiling stock. Cover with a plate or clingfilm and set aside for at least 20 minutes.
- Slice and brush the halloumi cheese with a coat of chipotle paste and set aside for a few minutes.
- While the couscous it’s getting infused, and the halloumi a little confused
- , grill the apricots and the broccoli on a griddle pan for about 2 to 3 minutes on each side then remove and put on a plate aside.
- Grill the halloumi cheese too for 2 minutes on each side and set aside once finished.
- Toast the pecan nuts in a pan for literally 2 min tossing almost constantly and make sure you’re not abandoning that pan till you take them off that pan. Warning
- : They burn fast! After toasting, take them out from that pan and place them on a chopping board ready for a rough chopping once they are cool enough to handle which should be 1 min or so.
- In a jar, place all dressing ingredients and give those a good old shake. Shake it, shake it, and shake a little bit more until you think enough is enough.
- Get the couscous fluffed up with a fork, season and add half of the dressing, the washed and finely chopped herbs including the mint leaving a pinch of two aside for sprinkling at the end, add the chopped nuts and most of the pomegranate seeds. Give it all a nice mix.
- Serve the barley couscous mixture onto the serving plates and top with the grilled apricots, halloumi and the broccoli.
- Drizzle the remaining dressing sprinkle some more pomegranate seeds and few more chopped herbs and serve.