According to North African tradition, couscous is a dish that celebrates time spent with your family. Everyone loves a flavorful couscous salad recipe, and this version is sure to be the center of attention for a family meal or a night entertaining with friends.
Couscous, small steamed balls of durum wheat semolina, is truly a versatile ingredient, that works well with a variety of spices, herbs and vegetables. In this recipe, roasted apricots are paired with fried halloumi to add texture and a delightful depth of flavor.
Preheat the oven to 430 °F. Peel and thinly slice the shallot. Halve the apricots and remove the pits. Wash the orange in hot water. Clean and grate orange peel, then juice orange into a medium bowl. Halve the halloumi lengthwise and cut it into slices roughly ¾-inch thick.
Bring water to a boil in a pot. Once boiling, remove from heat and stir in the couscous, orange juice, Ras el Hanout, 1 tbsp. orange zest and salt. Cover and leave to steep for 7 minutes.
In a bowl, mix the apricots with 1 tbsp. oil, 1 tbsp. sugar, salt, and crumbled chili. Lay the apricots on a baking tray covered with parchment paper, cut side down, and grill in the preheated oven on the upper rack for about 8-12 minutes until golden brown.
Heat 2 tbsp. oil in a pan and fry the halloumi at medium temperature for about 4 minutes until golden brown on all sides. Meanwhile, set aside the mint and parsley tips for garnishing. Remove the remaining leaves from the stems and finely chop them.
Add the chopped herbs and the shallot to the couscous and season with 4 tbsp. oil, 1 tbsp. white wine vinegar, salt, and a little sugar.
Place the couscous salad in the center of a plate and arrange the chili apricots on top. Garnish with halloumi strips and mint and parsley tips.