Summer Couscous Salad with Apricots and Halloumi Strips

Cooking Time

35 min

Prep Time

15 min

Servings

2

Skill Level

Easy

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.

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

Ingredients for 2 servings:

  • 1 cup couscous
  • 1 Orange
  • 4 apricots
  • 1 shallot
  • 1 bunch of parsley
  • 1 bunch of mint
  • 2 cups halloumi
  • 1 tsp Ras el Hanout
  • 1 dried chili
  • 1 ¼ cups water

Plus:

  • 7 tbsp. olive oil
  • White wine vinegar
  • Salt
  • Pepper