HERBY BARLEY COUSCOUS WITH CHIPOTLE HALLOUMI

Herby barley couscous with chipotle halloumi image

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!

Provided by Ramona's Cuisine - @ramonascuisine

Number Of Ingredients 16

Previous Next

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

Steps:

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.