Hot Honey Halloumi Bowls with Crispy Chickpeas & Herby Couscous
Hot Honey Halloumi Bowls with Crispy Chickpeas & Herby Couscous
Ingredients
For the Hot Honey Halloumi
- 16 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
- 1 lemon, zested
- 1 tablespoon fresh thyme, chopped
For the Roasted Sweet Potatoes & Crispy Chickpeas
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chickpeas, 15-ounce, drained and rinsed
- 1/2 lemon, juiced
- 1 teaspoon cumin
- 1 teaspoon paprika
For the Quick Pickled Red Onions
- 1 red onion, small, thinly sliced
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup white vinegar
For the Herby Couscous
- 1 1/2 cups pearl couscous
- 2 1/4 cups water
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Hot Honey Vinaigrette
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
For Assembly & Garnish
- 1 cucumber, medium, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup pomegranate arils, for garnish
Instructions
- 1
Preheat your oven to 420°F (215°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 420
- 2
Prepare the Quick Pickled Red Onions: In a small bowl, combine the thinly sliced red onion, sugar, salt, and white vinegar. Mix well and set aside to pickle while you prepare the rest of the meal. Stir occasionally.
⏱️ 5 min
- 3
Prepare the Roasted Sweet Potatoes: On the prepared baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer. Roast for 15 minutes.
⏱️ 15 min•🌡️ 420
- 4
Prepare the Crispy Chickpeas: While the sweet potatoes roast, in a medium bowl, combine the drained and rinsed chickpeas with the juice of 1/2 lemon, 2 tablespoons of olive oil, 1 teaspoon of cumin, and 1 teaspoon of paprika. Mix thoroughly to coat.
⏱️ 5 min
- 5
Add the seasoned chickpeas to the baking sheet with the sweet potatoes. Toss gently to combine. Continue roasting for another 15 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
⏱️ 15 min•🌡️ 420
- 6
Prepare the Herby Couscous: While the vegetables roast, bring 2 1/4 cups of water to a boil in a medium saucepan. Add the pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the couscous is tender. Fluff with a fork. Stir in 1 tablespoon of olive oil, chopped fresh dill, chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 15 min
- 7
Prepare the Hot Honey Halloumi: In a bowl, combine the sliced halloumi with 2 tablespoons of olive oil, 1/4 cup of honey, 1/2 teaspoon of red pepper flakes, lemon zest from 1 lemon, and 1 tablespoon of chopped fresh thyme. Toss to coat the halloumi evenly.
⏱️ 5 min
- 8
Heat a large non-stick skillet over medium-high heat. Add the halloumi slices in a single layer, reserving any excess marinade in the bowl. Pan-fry for 3-4 minutes per side, or until golden brown and slightly caramelized. Remove the halloumi from the pan and set aside. Keep the skillet with the remaining hot honey sauce.
⏱️ 8 min
- 9
Prepare the Hot Honey Vinaigrette: To the hot honey sauce remaining in the skillet, add 1 teaspoon of Dijon mustard and the juice of 1/2 lemon. Whisk vigorously until well combined and a smooth vinaigrette forms. If the sauce is too thick, add a tablespoon of hot water to thin it out.
⏱️ 2 min
- 10
Assemble the Bowls: Divide the herby couscous among 4 serving bowls. Top each with roasted sweet potatoes, crispy chickpeas, sliced cucumbers, quick pickled red onions (drained), and the hot honey halloumi slices.
⏱️ 5 min
- 11
Garnish each bowl with fresh chopped parsley and pomegranate arils. Drizzle generously with the hot honey vinaigrette before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Halloumi Bowls with Crispy Chickpeas & Herby Couscous
For the Hot Honey Halloumi
- 16 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
- 1 lemon, zested
- 1 tablespoon fresh thyme, chopped
For the Roasted Sweet Potatoes & Crispy Chickpeas
- 2 sweet potatoes, medium, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chickpeas, 15-ounce, drained and rinsed
- 1/2 lemon, juiced
- 1 teaspoon cumin
- 1 teaspoon paprika
For the Quick Pickled Red Onions
- 1 red onion, small, thinly sliced
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup white vinegar
For the Herby Couscous
- 1 1/2 cups pearl couscous
- 2 1/4 cups water
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Hot Honey Vinaigrette
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
For Assembly & Garnish
- 1 cucumber, medium, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup pomegranate arils, for garnish
Instructions
- 1
Preheat your oven to 420°F (215°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 420 - 2
Prepare the Quick Pickled Red Onions: In a small bowl, combine the thinly sliced red onion, sugar, salt, and white vinegar. Mix well and set aside to pickle while you prepare the rest of the meal. Stir occasionally.
⏱️ 5 min - 3
Prepare the Roasted Sweet Potatoes: On the prepared baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer. Roast for 15 minutes.
⏱️ 15 min•🌡️ 420 - 4
Prepare the Crispy Chickpeas: While the sweet potatoes roast, in a medium bowl, combine the drained and rinsed chickpeas with the juice of 1/2 lemon, 2 tablespoons of olive oil, 1 teaspoon of cumin, and 1 teaspoon of paprika. Mix thoroughly to coat.
⏱️ 5 min - 5
Add the seasoned chickpeas to the baking sheet with the sweet potatoes. Toss gently to combine. Continue roasting for another 15 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
⏱️ 15 min•🌡️ 420 - 6
Prepare the Herby Couscous: While the vegetables roast, bring 2 1/4 cups of water to a boil in a medium saucepan. Add the pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the couscous is tender. Fluff with a fork. Stir in 1 tablespoon of olive oil, chopped fresh dill, chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 15 min - 7
Prepare the Hot Honey Halloumi: In a bowl, combine the sliced halloumi with 2 tablespoons of olive oil, 1/4 cup of honey, 1/2 teaspoon of red pepper flakes, lemon zest from 1 lemon, and 1 tablespoon of chopped fresh thyme. Toss to coat the halloumi evenly.
⏱️ 5 min - 8
Heat a large non-stick skillet over medium-high heat. Add the halloumi slices in a single layer, reserving any excess marinade in the bowl. Pan-fry for 3-4 minutes per side, or until golden brown and slightly caramelized. Remove the halloumi from the pan and set aside. Keep the skillet with the remaining hot honey sauce.
⏱️ 8 min - 9
Prepare the Hot Honey Vinaigrette: To the hot honey sauce remaining in the skillet, add 1 teaspoon of Dijon mustard and the juice of 1/2 lemon. Whisk vigorously until well combined and a smooth vinaigrette forms. If the sauce is too thick, add a tablespoon of hot water to thin it out.
⏱️ 2 min - 10
Assemble the Bowls: Divide the herby couscous among 4 serving bowls. Top each with roasted sweet potatoes, crispy chickpeas, sliced cucumbers, quick pickled red onions (drained), and the hot honey halloumi slices.
⏱️ 5 min - 11
Garnish each bowl with fresh chopped parsley and pomegranate arils. Drizzle generously with the hot honey vinaigrette before serving.
⏱️ 2 min