Harissa-Honey Halloumi & Pomegranate Tabbouleh
This week’s recommendation brings a vibrant explosion of Middle Eastern flavors to your table, balancing the spicy kick of harissa with sweet honey and refreshing mint. It’s a sophisticated yet easy-to-make vegetarian dish that turns a simple dinner into a Mediterranean feast.
Ingredients
- Halloumi cheese500 g
- Harissa paste2 tbsp
- Honey1 tbsp
- Couscous250 g
- Pomegranate seeds100 g
- Fresh mint1 handful
- Fresh parsley1 handful
- Cucumber0.5 stk
- Lemon juice2 tbsp
- Olive oil2 tbsp
Instructions
Place the couscous in a heatproof bowl. Pour over boiling water according to package instructions, cover, and let it sit for 5 minutes. Fluff with a fork once ready.
Finely chop the mint, parsley, and cucumber. Combine them in a large bowl with the fluffed couscous and the pomegranate seeds.
In a small bowl, whisk together the harissa paste and honey until smooth. Adjust the ratio if you prefer it milder or sweeter.
Slice the halloumi into 1cm thick pieces. Fry in a non-stick pan over medium-high heat until golden brown on both sides. Brush the harissa-honey glaze onto each slice and cook for 30 more seconds until sticky and caramelized.
Toss the tabbouleh with lemon juice and olive oil, seasoning with a pinch of salt. Plate the salad and top with the warm, glazed halloumi slices.
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