Middle Eastern Vegetarian Food Lunch

Couscous with Fried Apricots and Halloumi

July 12, 2021

I´m typing this #homemadeMonday from the Hoxton´s lobby (take it as a great recommendation if you want to have a nice drink while you´re in Amsterdam). I´ve just head some poached eggs on an English muffin and half an avo toast, but my mouth is still watering at the thought of this week´s recipe – a couscous with fried apricots, halloumi, sundried tomatoes and mint. I just find the combination so utterly perfect, that I never want to try couscous any other way. Although, I will also continue making it in hubby´s favourite fashion – find the recipe here.

(serves two)

200g Moroccan Spiced Couscous from Alfez
(any couscous will do, but this is my favourite as it has all the right spices in it)
four apricots
200g Halloumi cheese
100g sundried tomatoes (in oil)
fresh mint leaves


1. Cook the couscous according to package instructions (for 200g of couscous add 300ml of boiling water, cover with a lid and let the couscous soak it in).

2. Halve the apricots (or cut them into finger thick slices), remove the seed and fry in a non-stick pan on either side for about two minutes each.

3. Slice the halloumi into finger thick slices and fry on either side until slightly golden.

4. Chop the sundried tomatoes into small bites.

5. Mix the couscous with the fried apricots, halloumi and sundried tomatoes. Note: optionally you can add some raisins if you´re using a plain couscous (the Moroccan Spiced one from Alfez already has them).

6. Decorate with fresh mint leaves and enjoy with a cool glass of wine or an ice tea.

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