Harissa-Honey Halloumi Skewers with Pomegranate Couscous
For Week 29, we are celebrating summer with a vibrant Middle Eastern fusion that balances spicy, sweet, and fresh notes perfectly. These grilled halloumi skewers glazed in harissa and honey offer an exciting texture and depth that makes for an unforgettable seasonal dinner.
Ingredients
- Halloumi cheese500 g
- Harissa paste2 tbsp
- Honey1 tbsp
- Lemon juice1 tbsp
- Red bell pepper2 pcs
- Red onion1 pc
- Couscous250 g
- Vegetable broth (hot)300 ml
- Pomegranate seeds100 g
- Fresh mint leaves1 handful
- Olive oil2 tbsp
Instructions
In a small bowl, whisk together the harissa paste, honey, lemon juice, and a splash of olive oil until well combined.
Cut the halloumi, bell peppers, and red onion into bite-sized chunks. Thread them alternately onto wooden or metal skewers, then brush generously with the harissa-honey marinade.
Place the couscous in a heatproof bowl and pour over the boiling vegetable broth. Cover and let it sit for 5 minutes, then fluff with a fork and stir in the pomegranate seeds and chopped fresh mint.
Heat a grill pan or outdoor grill over medium-high heat. Grill the skewers for 3-4 minutes on each side until the halloumi is golden brown and the vegetables are tender-crisp.
Serve the hot skewers over a bed of the minty pomegranate couscous, drizzling any remaining marinade over the top for extra flavor.
Save recipe in Veloop
