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!
Frequently Asked Questions
How long does Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini take to make?
Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini takes about 33 minutes total. That includes 15 minutes of prep and 18 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini?
The main ingredients are: halloumi cheese, fresh apricots, baharat spice blend, extra virgin olive oil, pearl couscous, vegetable stock, raw tahini, warm water, fresh lemon juice, rose harissa paste, wild orange blossom honey, garlic, sea salt, red onion, sumac, fresh flat-leaf parsley, fresh mint leaves, fresh cilantro, pomegranate seeds, pine nuts.
What type of meal is Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini?
Grilled Baharat Halloumi with Charred Apricots & Herb-Pomegranate Couscous over Honey-Harissa Tahini is categorized as: lunch, salad.
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