Cranberry-Pear Halloumi Couscous Bowls

Golden halloumi, crisp chickpeas, juicy pear, and peppery greens come together in a bright, sweet-tart couscous bowl.

Servings: 4  |  Prep: 10 minutes  |  Cook: 15 minutes

Ingredients

• 1 cup plain couscous
• 1 cup low-sodium vegetable broth or water
• 1 can (15 ounces) chickpeas, drained, rinsed, and thoroughly dried
• 8 ounces halloumi, cut into 1/2-inch cubes
• 1 firm-ripe pear, cored and thinly sliced
• 3 packed cups baby arugula
• 1/3 cup chopped toasted walnuts
• 3 tablespoons Arbosana Extra Virgin Olive Oil, divided
• 3 tablespoons Cranberry Pear White Balsamic, divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes, optional
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Directions

1. Bring the vegetable broth or water to a boil. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
2. Meanwhile, whisk 2 tablespoons Cranberry Pear White Balsamic with the Dijon mustard. Slowly whisk in 2 tablespoons Arbosana Extra Virgin Olive Oil; season with black pepper and a small pinch of salt.
3. Heat the remaining 1 tablespoon Arbosana Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the dried chickpeas, cumin, red pepper flakes, and 1/4 teaspoon salt. Cook for 5–6 minutes, stirring occasionally, until lightly crisp.
4. Push the chickpeas to one side of the skillet. Add the halloumi and cook for 1–2 minutes per side, turning until golden. Lower the heat and drizzle the remaining 1 tablespoon Cranberry Pear White Balsamic over the chickpeas and halloumi. Toss for about 30 seconds, just until glossy.
5. Divide the couscous and arugula among four bowls. Top with the glazed chickpeas, halloumi, pear slices, and walnuts. Spoon over the dressing and serve immediately.

NEO pairings

Arbosana Extra Virgin Olive Oil

Its balanced fruitiness and peppery finish works especially well for crisping chickpeas and anchoring the sweet-tart dressing.

Cranberry Pear White Balsamic

It adds lively cranberry acidity and ripe pear flavor to both the warm glaze and the fresh vinaigrette.

Tips

• Dry the chickpeas well before cooking so they crisp instead of steaming.
• Halloumi is naturally salty, so season the rest of the dish lightly until you taste the assembled bowl.
• For the best texture, add the arugula and dressing immediately before serving.

Created with Neo Chef by New England Olive Oil Company.