Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini
There is a specific kind of magic that happens when you fire up the grill on a warm Tel Aviv afternoon. Memories of bustling spice stalls always pull me back to those sun-drenched days, which is exactly where the inspiration for this dish was born. I remember grilling halloumi for a spontaneous rooftop gathering years ago, watching the edges get delightfully charred while the center turned pillowy and soft. Paired with sweet, sticky apricots kissed by the flame, it was an instant revelation. This recipe is so special to me because it captures the vibrant soul of the Mediterranean on a single plate—balancing the smoky, aromatic warmth of baharat with the cooling crunch of an herb-loaded pearl couscous. And because I firmly believe tahini belongs on everything, we are anchoring the whole masterpiece with a velvet base of honey-harissa tahini that ties the sweet and spicy notes together. My biggest tip for making this your own? Don't skimp on the herbs. Fold in mountains of mint, parsley, and dill, and finish it all with a generous shower of ruby pomegranate arils for that essential pop of tart juiciness. More herbs is always the answer!
Featured Recipe
Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini
This vibrant midday feast brings the intoxicating warmth of Tel Aviv's spice markets straight to your grill. Thick slabs of halloumi are crusted in aromatic baharat spice, grilled alongside caramelized honeyed apricots, and nestled over a mountain of herb-loaded pearl couscous with a base of velvet honey-harissa tahini.
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Timeline
Ingredients
- 14 oz halloumi cheese(sliced into 3/4-inch slabs)
- 6 fresh apricots(halved and pitted)
- 1.5 tbsp baharat spice blend
- 4 tbsp extra virgin olive oil(divided)
- 1 cup pearl couscous(Israeli couscous)
- 1.25 cups vegetable stock
- 0.5 cup raw tahini(well-stirred)
- 0.33 cup warm water
- 3 tbsp fresh lemon juice(divided)
- 1.5 tbsp rose harissa paste
- 2 tbsp wild orange blossom honey(divided)
- 1 clove garlic(finely grated)
- 0.5 tsp sea salt
- 1 small red onion(thinly sliced)
- 1 tbsp sumac
- 0.5 cup fresh flat-leaf parsley(chopped)
- 0.5 cup fresh mint leaves(chopped)
- 0.5 cup fresh cilantro(chopped)
- 0.5 cup pomegranate seeds
- 0.33 cup pine nuts(toasted)
Instructions
- 1
In a small bowl, combine 1 small red onion with 1 tbsp sumac and 1 tbsp fresh lemon juice; massage with your fingers and set aside to quick-pickle. Pat dry 14 oz halloumi cheese, sliced into 3/4-inch slabs. Coat the halloumi slabs with 1.5 tbsp baharat spice blend and 1.5 tbsp extra virgin olive oil. Toss 6 fresh apricots, halved and pitted with another 1.5 tbsp extra virgin olive oil.
10 min
Tip: Massaging the onions softens their bite and infuses them with bright sumac color.
- 2
In a medium saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Toast 1 cup pearl couscous for 2 minutes until golden and nutty. Pour in 1.25 cups vegetable stock, bring to a boil, cover, reduce heat to low, and simmer for 10 minutes until tender and liquid is absorbed.
12 min
Tip: Toasting the pearl couscous gives it a lovely golden hue and rich depth.
- 3
In a medium bowl, whisk together 0.5 cup raw tahini, 1 clove garlic, finely grated, 1.5 tbsp rose harissa paste, 1 tbsp wild orange blossom honey, 2 tbsp fresh lemon juice, and 0.5 tsp sea salt. Slowly stream in 0.33 cup warm water while whisking until it transforms into a silky, pourable sauce.
5 min
Tip: If the tahini seizes initially when adding water, keep whisking! It will smooth out into liquid gold.
- 4
Preheat your outdoor grill or heavy cast-iron grill pan over high heat until smoking hot. Lightly oil the grates.
5 min
Tip: A smoking hot grill prevents the halloumi from sticking.
- 5
Place the spiced halloumi slabs and halved apricots cut-side down on the hot grill. Grill for 2 to 3 minutes until dark grill marks form. Flip both, drizzle the apricots with 1 tbsp wild orange blossom honey, and cook for another 2 minutes until the halloumi is warmed through with a soft center and the fruit is tender.
6 min
Tip: Don't move the halloumi too early; let the crust set so it releases cleanly.
- 6
Fluff the warm couscous with a fork and transfer to a large bowl. Fold in the pickled sumac onions along with 0.5 cup fresh flat-leaf parsley, chopped, 0.5 cup fresh mint leaves, chopped, 0.5 cup fresh cilantro, chopped, 0.5 cup pomegranate seeds, and 0.33 cup toasted pine nuts.
5 min
Tip: Adding herbs to warm grains softens them slightly and releases their essential oils.
- 7
Spoon a generous pool of the Honey-Harissa Tahini across a large platter. Layer the herb couscous salad over the center, then top artfully with the grilled baharat halloumi and charred honeyed apricots. Garnish with extra fresh mint and pomegranate seeds.
5 min
Tip: Serve immediately while the halloumi is warm and yielding.
Chef's Notes
When walking through Levinsky Market in Tel Aviv, the air is thick with warm cinnamon, cumin, and roasting nuts. Baharat encapsulates that entire sensory experience in one pinch. Grilling halloumi gives it that smoky outer crust and glorious squeaky-warm center, but pairing it with honey-glazed scorched apricots and bright, herb-loaded pearl couscous elevates a simple lunch into a celebratory midday feast. Don't skimp on the fresh herbs—they aren't just a garnish here; they are the heart of the salad!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.