Summer couscous salad with apricots and halloumi strips
The star of this recipe is North African couscous. Its small grains are made from durum wheat semolina, millet, or barley. A true flavor chameleon, it's incredibly versatile. Incidentally, according to North African tradition, couscous is a way to celebrate family gatherings.
Arranged on a plate in the center of the table, it becomes the focal point when the family gathers. What wonderful inspiration this offers: Invite your friends and feast together!
50 min
Total Time
35 min
Cooking Time
15 min
Preperation Time
Ingredients
| 200 g | Coucous |
| 1 x | Orange |
| 4 x | Apricot |
| 1 x | Shallot |
| 1 bunch | parsley |
| 1 bunch | mint |
| 250 g | Halloumi |
| 2 g | Raz el Hanout |
| 1 g | dried chili |
| 300 ml | Water |
| Additionally | |
| 7 tbsp | Olive oil |
| White wine vinegar | |
| Salt, pepper, sugar |
Instructions
Step 1 of 6:
Preheat oven to 220 °C (425 °F) convection. Peel, halve, and thinly slice the shallot. Halve the apricot and remove the pit. Wash the orange thoroughly, zest it, and squeeze the juice. Halve the halloumi lengthwise and cut into approx. 2 cm wide strips.
Step 2 of 6:
Bring 300 ml of water to a boil in a pot. Then remove from heat, stir in the couscous, orange juice, Raz el Hanout, 1 tsp orange zest, and salt, and let steep covered for 7 minutes.
Step 3 of 6:
In a bowl, combine the apricots with 1 tbsp oil, 1 tbsp sugar, and salt, as well as crumbled chili. Place the apricots cut-side down on a baking sheet lined with parchment paper and grill on the top rack in the preheated oven for approx. 8 to 12 minutes until golden brown.
Step 4 of 6:
Heat 2 tbsp oil in a pan and fry the halloumi over medium heat for approx. 4 minutes until golden brown on all sides. Meanwhile, set aside the mint and parsley tips for decoration. Pluck the remaining leaves from the stems and chop finely.
Step 5 of 6:
Add the chopped herbs and shallot to the couscous and season with 4 tbsp oil, 1 tbsp white wine vinegar, salt, and a little sugar.
Step 6 of 6:
Place the couscous salad in the center of a plate and arrange the chili apricots on top. Decorate with halloumi strips and mint and parsley tips.
