A Taste of Fusion: Turmeric and Honey-Glazed Halloumi with Pomegranate and Mint Couscous

Hello fellow food enthusiasts! Today, I’m thrilled to share with you a dish that brings together a medley of flavors and textures, perfect for when you want to impress your loved ones or simply treat yourself to something special. We’re diving into a fusion of Middle Eastern and Mediterranean influences with this Turmeric and Honey-Glazed Halloumi served on a bed of Pomegranate and Mint Couscous. Trust me, it’s as delightful as it sounds!

What Inspired This Dish?

Living in the UK, we’re lucky to have access to an incredible mix of cultural cuisines. I often find myself wandering the aisles of local markets, enticed by vibrant spices and fresh produce. The idea for this dish came from a recent adventure to my local Middle Eastern grocery store, where I stumbled upon a lovely jar of pomegranate molasses and some incredibly fresh halloumi cheese.

Halloumi has that fantastic squeaky texture and a salty flavor that pairs beautifully with sweet and tangy elements like honey and pomegranate. Adding turmeric not only gives the dish a beautiful golden hue but also adds a warm, earthy note that balances everything perfectly.

Why You’ll Love It

Whether you’re a die-hard halloumi fan or new to the world of cheese, this recipe is an absolute must-try. The honey and turmeric glaze caramelizes the halloumi, giving it a crispy exterior with a soft, chewy center. Paired with the refreshing and slightly tart couscous salad, it creates a harmony of flavors that will leave your taste buds dancing.

This dish is also incredibly easy to prepare, making it perfect for a weeknight dinner or a weekend feast. Plus, it’s visually stunning, making it an Instagram-worthy addition to any table.

Ingredients

• 200g halloumi cheese, sliced
• 2 tablespoons honey
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• 100g couscous
• 200ml vegetable stock
• 1 tablespoon pomegranate molasses
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 1 small red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• Salt and pepper to taste

Method

1. Preheat your oven to 200°C (392°F).
2. In a small bowl, mix the honey and turmeric together.
3. Place the halloumi slices on a baking tray lined with parchment paper. Brush both sides with the honey and turmeric mixture.
4. Drizzle the halloumi with olive oil and season with salt and pepper.
5. Bake the halloumi in the preheated oven for 10-15 minutes, turning halfway through, until golden and slightly crispy.
6. While the halloumi is baking, prepare the couscous. Place the couscous in a large bowl and pour the hot vegetable stock over it. Cover with a lid or plate and let it sit for 5 minutes.
7. Fluff the couscous with a fork, then stir in the pomegranate molasses, pomegranate seeds, chopped mint, red onion, parsley, and lemon juice. Season with salt and pepper to taste.
8. Remove the halloumi from the oven and allow it to cool slightly.
9. Serve the halloumi slices on a bed of the pomegranate and mint couscous.

Final Thoughts

I hope you enjoy making and devouring this dish as much as I did! It’s amazing how a few simple ingredients can come together to create something so vibrant and delicious. If you give this recipe a try, I’d love to hear how it turned out for you. Feel free to leave a comment below or tag me on social media with your beautiful creations.

Happy cooking!

Al

Ingredients

200g halloumi cheese, sliced
2 tablespoons honey
1 teaspoon ground turmeric
1 tablespoon olive oil
100g couscous
200ml vegetable stock
1 tablespoon pomegranate molasses
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint
1 small red onion, finely chopped
1/4 cup chopped fresh parsley
1 lemon, juiced
Salt and pepper to taste

Method

Method

1. Preheat your oven to 200°C (392°F).
2. In a small bowl, mix the honey and turmeric together.
3. Place the halloumi slices on a baking tray lined with parchment paper. Brush both sides with the honey and turmeric mixture.
4. Drizzle the halloumi with olive oil and season with salt and pepper.
5. Bake the halloumi in the preheated oven for 10-15 minutes, turning halfway through, until golden and slightly crispy.
6. While the halloumi is baking, prepare the couscous. Place the couscous in a large bowl and pour the hot vegetable stock over it. Cover with a lid or plate and let it sit for 5 minutes.
7. Fluff the couscous with a fork, then stir in the pomegranate molasses, pomegranate seeds, chopped mint, red onion, parsley, and lemon juice. Season with salt and pepper to taste.
8. Remove the halloumi from the oven and allow it to cool slightly.
9. Serve the halloumi slices on a bed of the pomegranate and mint couscous.