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 | Aprikose |
| 1 x | Schalotte |
| 1 Bund | Petersilie |
| 1 Bund | Minze |
| 250 g | Halloumi |
| 2 g | Raz el Hanout |
| 1 g | getrocknete Chili |
| 300 ml | Wasser |
| Zusätzlich | |
| 7 EL | Olivenöl |
| Weißweinessig | |
| Salz, Pfeffer, Zucker |
Instructions
Step 1 of 6:
Preheat the oven to 220 °C top/bottom heat. Peel the shallot, halve it, and cut it into fine strips. Halve the apricot and remove the pit. Wash the orange in hot water, grate the zest, and squeeze out the juice. Halve the Halloumi lengthwise and cut it into strips about 2 cm wide.
Step 2 of 6:
Bring 300 ml water to a boil in a saucepan. Then remove from the heat and stir in couscous, orange juice, Raz el Hanout, 1 tsp. orange zest, and salt, then leave to soak covered for 7 minutes.
Step 3 of 6:
In a bowl, mix the apricots with 1 tbsp. oil, 1 tbsp. sugar, salt, and crushed chili. Place the apricots cut-side down on a baking tray lined with baking paper and grill on the top shelf in the preheated oven for about 8 to 12 minutes until golden brown.
Step 4 of 6:
Heat 2 tbsp. oil in a Frying Pan and fry the Halloumi over a medium heat for about 4 minutes until golden brown all over. Meanwhile, set aside the mint and parsley tips for garnish. Pluck the remaining leaves from the stems and finely chop them.
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 centre of a plate and arrange the chili apricots on top. Garnish with Halloumi strips and mint and parsley tips.
