Herby barley couscous with chipotle halloumi

Ramona's Cuisine -


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

Recipe Notes
* as herbs here in this recipe I have used dill, parsley and mint but you may use any ones you like. Thyme goes super well here with apricots too.

* I have replaced a few times the halloumi cheese with lamb chops or pork medallions, it’s divine.

* yet again addition that’s perfect for sharing, for parties, it always looks vibrant and super impressive.


☆☆☆☆☆ 0 votes

20 Min
10 Min
Food Processor


  • ·
    220 g halloumi cheese sliced
  • ·
    210 ml vegetable or chicken stock
  • ·
    190 g barley couscous
  • ·
    180 g tenderstem broccoli
  • ·
    6 apricots halved and grilled
  • ·
    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

How to Make Herby barley couscous with chipotle halloumi


  1. 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.
  2. Slice and brush the halloumi cheese with a coat of chipotle paste and set aside for a few minutes.
  3. While the couscous it’s getting infused, and the halloumi a little confused
  4. 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.
  5. Grill the halloumi cheese too for 2 minutes on each side and set aside once finished.
  6. 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
  7. 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.
  8. 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.
  9. 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.
  10. Serve the barley couscous mixture onto the serving plates and top with the grilled apricots, halloumi and the broccoli.
  11. Drizzle the remaining dressing sprinkle some more pomegranate seeds and few more chopped herbs and serve.

Printable Recipe Card

About Herby barley couscous with chipotle halloumi

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: English

Leave a Comment

22 Zucchini Recipes That'll Make You A Cooking Rock Star

22 Zucchini Recipes That'll Make You a Cooking Rock Star

Kitchen Crew @JustaPinch

Make the most out your summer cooking with delicious zucchini recipes. They'll make you a cooking rock star.

Starting The New Year With A Healthier Menu Recipe

Starting the New Year With a Healthier Menu

Kitchen Crew

January is a great time to reset eating habits and start the year with a healthier menu. Here are some recipes that are not only healthy but delicious. They'll definitely...

15 Sheet Pan Brussels Sprouts Recipes To Make Dinner Prep Easy

15 Sheet Pan Brussels Sprouts Recipes to Make Dinner Prep Easy

Kitchen Crew @JustaPinch

What's the easiest way to quickly prepare a healthy dinner? Make everything on a sheet pan! And what vegetable only gets tastier when roasted? Brussels sprouts! Random fact... did you...