Community recipe
Crispy Halloumi Couscous Bowls with Lemon Chickpeas and Apricot
Fluffy couscous, golden-edged halloumi, and warm cumin-scented chickpeas meet a bright cucumber-tomato salad with sweet dried apricots. A squeeze of lemon keeps every bite lively in this colorful, satisfying vegetarian dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 19 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup cucumber, washed, dried, and diced
- 1 cup cherry tomato, washed, dried, and halved
- 0.33 cup dried apricot, sliced
- 0.25 cup fresh mint, finely chopped
- 1 lemon, zested and juiced
- 1 tbsp olive oil
- 0.25 tsp black pepper
- 1.5 cup waters
- 0.5 tsp salt
- 1.5 cup couscous
- 1 chickpea, 15 oz; drained, rinsed, and patted dry
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp salt
- 8 oz halloumi, sliced 1/2 inch thick and patted dry
- 1 tsp olive oil
Make it
Instructions
- 01
Wash, chop, and toss the fresh salad
Set out a cutting board, knife, box grater or zester, and a large serving bowl. Wash and thoroughly dry 1 cup cucumber, then dice it. Wash and dry 1 cup cherry tomatoes, then halve them. Slice 1/3 cup dried apricots and finely chop 1/4 cup fresh mint. Zest and juice 1 lemon into the bowl, add 1 tbsp olive oil and 1/4 tsp black pepper, then toss with the chopped produce. Set aside while you cook; the fruit should look glossy and the lemon should smell fresh and bright. | Why: Mixing the salad first gives its flavors a few minutes to mingle while the warm components cook.
- 02
Steam the couscous
Set a small saucepan and its lid on the stove. Bring 1 1/2 cups water to a full boil over high heat, about 3–5 minutes, then stir in 1/2 tsp salt and 1 1/2 cups couscous. Immediately cover, remove the pan from the heat, and let stand for 5 minutes. Fluff with a fork; the grains should be tender and separate, with no water pooled at the bottom. | Why: Steaming off the heat cooks couscous evenly while keeping the grains light rather than sticky.
- 03
Season and crisp the chickpeas
Set a sieve over the sink. Drain and rinse 1 can chickpeas (15 oz), then pat them very dry with a clean towel. Heat a large skillet over medium heat for 1 minute. Add 1 tbsp olive oil, followed by the chickpeas, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook for 7–8 minutes, stirring every minute or so, until hot, fragrant, and lightly browned in spots. Turn off the heat. | Why: Drying and stirring the chickpeas helps them brown instead of steam, while the spices bloom in the warm oil.
- 04
Sear the halloumi until golden
Transfer the chickpeas to a warm plate and carefully wipe out the skillet. Cut 8 oz halloumi into 1/2-inch-thick slices and pat dry. Return the skillet to medium-high heat; when the surface is hot, add 1 tsp olive oil and arrange the slices in one layer. Sear for 2–3 minutes per side, without moving them until ready to flip, until both sides are deeply golden and the centers are soft and warm. Remove the skillet from the heat. | Why: Dry surfaces and a properly hot pan create the browned, crisp exterior that contrasts with the cheese’s tender center.
- 05
Assemble and serve
Divide the fluffy grains among four bowls. Top each with warm spiced chickpeas, golden cheese, and the dressed fresh salad, spooning any lemony juices from the serving bowl over the top. Serve immediately while the cheese is still warm. | Why: Layering the warm and cool elements just before serving keeps their contrasting textures lively.
