How long does it take to make Roasted Nectarines & Halloumi with Miso‑Honey Glaze & Lemon‑Pearl Couscous?

About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.

Roasted Nectarines & Halloumi with Miso‑Honey Glaze & Lemon‑Pearl Couscous

Name: Roasted Nectarines & Halloumi with Miso‑Honey Glaze & Lemon‑Pearl Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 225 g halloumi; 2 nectarines; 1 red onion; 1 tbsp olive oil; 1 tbsp white miso; 1 tbsp honey; 0 tbsp maple syrup; 1 tbsp lemon juice; 0.5 lemon lemon zest; 0.5 tsp chili flakes; 0.5 tsp black pepper; 150 g pearls couscous; 500 ml vegetable broth; black pepper; 0.5 lemon lemon juice; 0.5 cucumber cucumber; 100 g peas; a handful mint; a handful parsley; 2 scallions; 100 g Greek yogurt; 1 tbsp tahini; 0.5 clove garlic; a pinch salt; 1-2 tbsp water; pomegranate seeds; fresh herbs; sumac

Sweet, caramelized nectarines and salty halloumi are brushed with a tangy miso‑honey glaze and served over bright lemon‑infused pearl couscous tossed with peas, cucumber, and fresh herbs. A creamy tahini‑yogurt drizzle and pomegranate‑seed garnish finish this vibrant summer dinner.

Recipe by De Kookpsycholoog | Recepten & Mood Food· Structured by ReelsMeals

From: Instagram(view original)

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Roasted Nectarines & Halloumi with Miso‑Honey Glaze & Lemon‑Pearl Couscous

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Prep Time

15 min

Cook Time

30 min

Servings

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Cooking context

45 min estimated total time for 2 servings.

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Dinner Summer Vegetarian Mediterranean

Ingredients

7 9/10 oz halloumi
2 nectarines
1 red onion

Miso‑Honey Glaze

1 tbsp white miso
1 tbsp honey
0 tbsp maple syrup
1 tbsp olive oil
1 tbsp lemon juice
0.5 lemon lemon zest
1/2 tsp chili flakes
1/2 tsp black pepper

Lemon‑Pearl Couscous

5 3/10 oz pearls couscous
1 1/10 pt vegetable broth
1 tbsp olive oil
black pepper
0.5 lemon lemon zest
0.5 lemon lemon juice
0.5 cucumber cucumber
3 1/2 oz peas
a handful mint
a handful parsley
2 scallions

Tahini Yogurt

3 1/2 oz Greek yogurt
1 tbsp tahini
0.5 lemon lemon juice
0.5 clove garlic
a pinch salt
1 tbsp water

Topping

pomegranate seeds
fresh herbs
sumac

Instructions

1
Preheat the oven to 392°F (400°F) and line a baking sheet with parchment paper.
2
In a small bowl, whisk together the white miso, honey, maple syrup (if using), olive oil, lemon juice, lemon zest, chili flakes, and black pepper to form the miso‑honey glaze.
3
Halve the nectarines and red onion; place them on the prepared sheet, drizzle half of the glaze over the fruit and onion, and toss gently to coat.
4
Roast the nectarines and onion for 10 minutes, turning once halfway through for even caramelisation.
5
Add the halloumi slices to the pan, brush with the remaining glaze, and continue roasting for another 8–10 minutes until the cheese is golden and slightly crisp on the edges; optionally finish under the broiler for 1 minute for extra char.
6
While the vegetables roast, bring the vegetable broth to a boil in a saucepan, add the pearl couscous, reduce to a simmer, and cook according to package directions (about 8‑10 minutes) until tender.
7
When the couscous is cooked, drain any excess liquid, stir in olive oil, lemon zest, lemon juice, peas, diced cucumber, chopped mint, chopped parsley, and sliced scallions; season with a pinch of black pepper and set aside.
8
In a separate bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, a pinch of salt, and 1–2 tbsp water until smooth and creamy.
9
To plate, spoon a bed of lemon‑pearls couscous onto each plate, top with the roasted halloumi, nectarines, and red onion.
10
Drizzle the tahini‑yogurt sauce over the top, then garnish with pomegranate seeds, fresh herbs, and a light sprinkle of sumac.
11
Serve immediately while warm, allowing guests to enjoy the contrast of sweet, salty, and tangy flavours.

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