Elevate your dining experience with a dish that tantalizes the taste buds and transports you straight to the Mediterranean! Our Herby Barley Couscous with Chipotle Halloumi and Grilled Apricot is not just a meal; it’s a culinary adventure bursting with vibrant flavors and textures. Imagine the nutty goodness of pearl barley paired with fluffy couscous, all drizzled with a smoky chipotle marinade that perfectly complements the rich, grilled halloumi and sweet apricots. This recipe is a feast for the senses that’s sure to impress your family and friends. Ready to dive into this delicious journey? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 1 cup couscous
- 200g halloumi, sliced
- 2 apricots, halved
- 1 tablespoon chipotle sauce
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the pearl barley under cold water to remove any impurities. Set aside.
- In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed pearl barley and a pinch of salt. Reduce the heat to low, cover, and simmer for about 25 minutes, or until the barley is tender and has absorbed most of the water. Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
- While the barley is cooking, prepare the couscous. In a separate bowl, bring 1 cup of water to a boil. Once boiling, remove from heat and stir in the couscous along with a pinch of salt. Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes until the couscous has absorbed the water. Fluff with a fork once done.
- In a small bowl, mix the chipotle sauce with 1 tablespoon of olive oil. This will be used to marinate the halloumi and apricots.
- Preheat your grill or grill pan over medium-high heat. While it's heating, brush the sliced halloumi and halved apricots with the chipotle marinade, ensuring they are evenly coated.
- Once the grill is hot, place the halloumi slices on the grill and cook for about 3-4 minutes on each side until golden brown and slightly charred. At the same time, grill the apricot halves cut-side down for about 3-4 minutes until they are caramelized and have grill marks.
- While the halloumi and apricots are grilling, check the barley. If it's ready, fluff it with a fork and stir in the cooked couscous. Add the remaining tablespoon of olive oil, chopped parsley, salt, and pepper to taste. Mix well to combine.
- Once the halloumi and apricots are grilled, remove them from the heat. Slice the halloumi into smaller pieces if desired.
- To serve, divide the herby barley couscous among four plates. Top each serving with grilled halloumi and a few grilled apricot halves. Garnish with additional parsley if desired.
- Enjoy your Herby Barley Couscous with Chipotle Halloumi and Grilled Apricot warm, and savor the delightful combination of flavors!
Tips
- Prep Ahead: To save time, you can rinse the pearl barley and chop the parsley in advance. This will streamline your cooking process and make meal preparation a breeze.
- Grill Marks: For the best flavor and appearance, ensure your grill is preheated properly before adding the halloumi and apricots. This will give you those beautiful grill marks and enhance the caramelization.
- Flavor Variations: Feel free to experiment with the chipotle sauce! If you prefer a milder flavor, reduce the amount or mix it with some yogurt for a creamy twist.
- Fresh Herbs: While parsley adds a lovely freshness, consider adding other herbs like mint or cilantro for an extra layer of flavor.
- Serving Suggestions: This dish pairs beautifully with a simple green salad or some roasted vegetables for a complete meal.
- Leftovers: If you have leftovers, store the components separately to maintain their textures. Reheat the barley and couscous gently to avoid mushiness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 18g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 40mg
