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Herby barley couscous with chipotle halloumi and grilled apricots

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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 favourite fruits to throw on a grill as an addition in almost any savoury salad. I do like strawberries, mango or pineapple too.

All that flavours and aromas they bring to any dish is 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 in the past, especially around Christmas time with grilled oranges, grapefruit or even pineapple.

A barley couscous salad with chipotle halloumi and any grilled fruits would make a beautiful Christmas dish too, don’t you agree? Absolutely Fabulous!
Be very generous with the herbs as they are the power and the flavour engine for this dish. Choose your favourite herbs and make it your own.

Turning to eating healthier doesn’t mean that food has to be bland or tasteless, on the contrary, but 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 the colour 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, or this tantalising and very exotic salad that’s sweet and savoury or something that is more unusual like these halloumi burgers . How do those sound to you? I do hope you will enjoy, here were just three examples but do tap in the search bar halloumi and you will find quite a few other options there, I did not realise what a halloumi cheese lover I am.

I am not quite sure if you do feel this way but I do, I do , I do love deli sections of the stores or any deli type of eating place, I am lucky enough to have one near work and sneak a lunch from there every now and again. So this deli type of salads are my thing any time.

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 a medium heat into a pan with a drizzle of coconut oil, some chilli flakes or cayenne pepper and some sea salt drizzled generously with lemon juice. Mix into this and enjoy! Delicious.

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5 from 43 votes

Herby barley couscous with chipotle halloumi and grilled apricots

Herby barley couscous with chipotle halloumi and grilled apricots is one of those favorite couscous salad recipes. Airy, tasty, light and so perfect as leftovers or work lunch box the next day. Healthy and super easy to make!
Course Main Course, Main Dish, Tea Time
Cuisine Mediterranean, Ramona's Cuisine, World Cuisine
Keyword apricots, barley couscous, chipotle, couscous, grilled apricots, halloumi cheese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Ramona Sebastian

Ingredients

  • 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 tbsp 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 tbsp olive oil
  • 3-4 tbsp lemon juice
  • 1 tsp chipotle paste
  • 1 tsp honey or maple syrup
  • 5 mint leaves brushed and super finely chopped
Metric - US Imperial

Instructions

  • 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.

Notes

* as herbs here in this recipe I have used dill, parsley and mint but you may use any ones you like. Thyme goes super well here with apricots too.
* I have replaced a few times the halloumi cheese with lamb chops or pork medallions, it’s divine.
* yet again addition that’s perfect for sharing, for parties, it always looks vibrant and super impressive.
* A drizzle of a good quality balsamic vinegar into which you can add some fresh herbs will go well here too, well at least that’s what I like since I am a balsamic vinegar addict. Enjoy!
Did you make this delightful and colourful barley couscous dish?
Please do let me know how you liked it, did you give it any twist, by using different ingredients, all in all, how did it turn out for you?  If you liked it or even if you didn’t please leave a comment below or even share a picture on Instagram with the hashtag #ramonascuisine.
Please do like us on Facebook 😉
Thank you so much for stopping by and I do hope you’ll check my blog again to see what’s new, all amazing cooking ideas and recipes.
Have a wonderful and blessed day!

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Comments

    • Ramona says

      Thanks Michelle, I love the fruit addition into my salads, it is something that I almost cannot help myself but do in almost all savoury salads for extra flavour and texture. The great thing it’s that my kids enjoy those too, one more reason for me to carry on 😉

      Reply

    • Ramona says

      Thank you Alexandra, oh grilled halloumi is soo nice – you really have to try it and add it to a nice salad like this – it’s delicious indeed!

      Reply

    • Ramona says

      Thank you Asheley, it is a beautiful combination, all in all a salad that I would have 7 times a week with no moaning 😉

      Reply

  9. Jo says

    5 stars
    This looks absolutely delicious! I love a bowl of salad with so many different and interesting ingredients with different textures. Makes salad eating full of fun.

    Reply

  10. Danielle says

    5 stars
    It is such a fabulous way to enjoy halloumi and use apricots. I love how you combined everything together – can’t wait to make this dish myself now!

    Reply

  13. Lesli Schwartz says

    5 stars
    This looks so delicious! I had a lot of halloumi in Israel this summer, and picked apricots right off the trees! Wonderful combo!

    Reply

    • Ramona says

      Thanks Lesli, halloumi cheese is absolutely amazing indeed, I can never have enough of it. Being able to eat the fruits freshly picked off the trees it’s simply the best, I wish I could say the same thing but hopefully my apricot tree (planted by my mum a year or two ago) will begin to give me some my favourite fruits 😉 I will be so happy indeed.

      Reply

  16. Mayuri Patel says

    5 stars
    What a wonderful combination of flavors for this filling and attractive salad, sweetness from apricot, saltiness from halloumi and the subtle taste of chipotle. Adding fresh mint or any herb just completes the overall taste. I love using barley couscous.

    Reply

    • Ramona says

      Than you dear Mayuri, I am so glad you like this recipe, barley couscous is delicious too and I do prefer it to the normal couscous, so lucky to get it over here too.

      Reply

  17. Brian Jones says

    5 stars
    I’ve never seen Barley couscous anywhere, does it taste different to the usual durum wheat couscous?

    Reply

    • Ramona says

      Hi Brian, thanks for stopping by. Yes it does taste slightly different, it has a subtle nutty flavour but also the texture differs slightly, it is more starchy. It is really nice, look out for it, it’s only been around for a few years and I believe there aren’t many brands out there that make it. Worth checking though.

      Reply

  18. Stine Mari says

    5 stars
    Hat’s off for you and this glorious recipe! I read the title and I knew INSTANTLY that this is the recipe for me. I adore halloumi, apricots, herbs, chipotle. And that honey in the dressing sounds divine as well. Literally everything about this dish screams my name. Saving for later!!

    Reply

    • Ramona says

      Thank you so much for your kind comment and appreciation, I am super happy you like the recipe, I am sure you will give it a go super soon. 😉

      Reply

    • Ramona says

      Hi Cathleen,
      Eating healthy is really important, even more when kids are around so that they develop good habbits.
      Thank you so much for stopping by!

      Reply

  24. Jenni LeBaron says

    5 stars
    I love how hearty this is for a vegetarian dish. The halloumi is the perfect thing to pair with the herby couscous and I love love love grilled apricots. Can’t wait to take a bite out of this!

    Reply

    • Ramona says

      Hi Jeannette,
      I say all year round using any fruit that seasonal – a winner every time 😉 I hope you will enjoy the recipe my dear 😉

      Reply

    • Ramona says

      Thank you Nicole, that sounds like a perfect choice – yumm. I love lamb and chops are THE BEST! Mmmmmmmmm. Enjoy!!

      Reply

  27. Seema says

    5 stars
    That platter is one that is sure going to be on my next potluck list. That is pure deliciousness. Love the colour on the Haloumi…

    Reply

    • Ramona says

      Thank you so much dear Seema. It really is a platter to take to a potluck. Super delicious and so good looking indeed. Thank you so much for your feedback, it is really apreciated!

      Reply

  28. Mirlene says

    5 stars
    I can see so many delicious ways to use this couscous in the coming weeks – definitely a great find for me, thank you!

    Reply

  29. April says

    5 stars
    Ah, so herby so good! I haven’t ever tried it with grilled apricots though so really looking forward to this experience!

    Reply

    • Ramona says

      Thank you dear Jacqui, oh, same here- we love grilled halloumi and paired with fruit spice and couscous it is heaven. You must try this recipe I’m sure you will absolutely love it! 🤗

      Reply

  31. Lathiya says

    5 stars
    The dish should appeal your eyes first before you eat which this one did perfectly. I loved the simple ingredients that made this great dish.

    Reply

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