Herby barley couscous with chipotle halloumi and grilled apricots
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halloumi cheese sliced
vegetable or chicken stock
halved and grilled
fresh mint bruised and finely chopped
bunch mixed fresh herbs*
pecan nuts toasted and roughly chopped
For the dressing
honey or maple syrup
leaves brushed and super finely chopped
1. 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.
2. Slice and brush the halloumi cheese with a coat of chipotle paste and set aside for a few minutes.
3. While the couscous it’s getting infused, and the halloumi a little confused
4. 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.
5. Grill the halloumi cheese too for 2 minutes on each side and set aside once finished.
6. 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
7. 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.
8. 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.
9. 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.
10. Serve the barley couscous mixture onto the serving plates and top with the grilled apricots, halloumi and the broccoli.
11. Drizzle the remaining dressing sprinkle some more pomegranate seeds and few more chopped herbs and serve.
The grilledapricots were bursting with warm, tart juices, brightened by the lemon dressing, and they were met with just the right amount of spice, from the arugula and black pepper, and richness from the creamy burrata
Berkoukés is usually served also with additional harissa or chargrilled hot pepper. This delicious winter Algerian dish made withhand-rolled large grained couscous that gets its flavor from melt-in-your mouth tender lamb, fragant spices and sweet dried apricots
My favorite is a fresh garlic and herb marinade with the added brightness from fresh squeezed lemon. Lightly shake off any excess liquid and grill on a hot grill until the juices run clear, about 3-4 minutes per side depending on the thickness