Harissa Honey Halloumi Couscous Bowls

Harissa, the bold chili paste rooted in North African kitchens, meets honey in a sticky glaze for seared halloumi. Served over pearl couscous with chickpeas and bright vegetables, the bowl balances heat, sweetness, and salty cheese.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 560 cal
• 24g protein
• 58g carbs
• 26g fat
• 9g fiber

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Ingredients

• 1.5 cups pearl (Israeli) couscous
• 2 cups vegetable broth or water
• 8 oz halloumi cheese
• 2 tbsp harissa paste
• 1.5 tbsp honey
• 3 tbsp olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 3 cups baby spinach
• 2 tbsp lemon juice
• 1/4 cup toasted almonds or pepitas
• 1/4 cup fresh mint or parsley
• 3/4 tsp kosher salt

Instructions

1. 1In a medium saucepan bring broth or water and salt to a boil. Stir in pearl couscous, reduce heat to low, cover, and simmer 10 minutes until tender and liquid is absorbed. Fluff with a fork and keep covered off heat.
2. 2Pat halloumi dry and slice into 1/2-inch thick planks. In a small bowl mix harissa, honey, and olive oil into a thick glaze.
3. 3Heat olive oil in a large nonstick or cast-iron skillet over medium heat. Add halloumi and cook 2–3 minutes per side until deep golden and crisp on the outside but still soft inside. Brush both sides with the harissa-honey glaze in the last minute, then transfer to a plate.
4. 4In the same skillet add remaining oil. Add diced zucchini and bell pepper with salt; sauté 5–6 minutes until softened and lightly browned at the edges.
5. 5Add the drained chickpeas to the vegetables and cook 2 more minutes to warm through and pick up flavor. Stir in lemon juice and remove from heat.
6. 6Divide couscous among 4 bowls. Wilt baby spinach into each bowl by placing it under the hot couscous or giving it a quick toss.
7. 7Spoon the zucchini-pepper-chickpea mixture over the couscous. Top each bowl with 2–glazed halloumi.
8. 8Scatter toasted almonds and torn mint or parsley over everything. Serve warm. Components reheat well for next-day lunches—add fresh herbs just before eating.