Honey and harissa grilled apricots with spinach, labneh and couscous recipe

If you plan an all-vegetable meal, you should have an excellent dish. It is a hero dish. Even sub-standard apricots work – reworked by warmth.


Preparation time: 20 minutes, plus 8 hours of drying

Cooking time: 50 minutes


Six as a part of the unfold



  • 250 grams of Greek yogurt
  • 1 clove of mashed creamy garlic

For apricots, spinach and couscous

  • 3½ tablespoons of olive oil
  • 1 teaspoon harissa
  • 2 teaspoons of honey
  • 10 apricots, halved
  • ¼ teaspoon scorching pepper flakes
  • somewhat nice gentle brown sugar (elective)
  • 300g spinach leaves (weigh after eradicating the thick stems)
  • 2 garlic cloves, grated in a puree
  • 1 medium crimson onion, thinly sliced
  • 120g carrots, peeled and lower into matchsticks
  • Zest of an orange, plus 2 tablespoons juice
  • 200 grams of couscous
  • 300 ml of boiling water or vegetable broth
  • 2 tablespoons additional virgin olive oil, plus extra for drizzling
  • Juice of half a lemon (chances are you’ll not need all of it)
  • 1 lemon, finely chopped (discard the seeds)
  • 60g inexperienced olives, lower the flesh away from properly and roughly chopped
  • 35 grams of pistachio, coarsely chopped
  • 3 tablespoons coarsely chopped coriander
  • Leaves from 8 sprigs mint, torn


1. For the labneh, pressure any liquid over the labneh. Stir within the garlic and 1/2 teaspoon of the salt, then toss the combination right into a model new muslin or J-cloth. Place this in a sieve over a bowl, put it within the fridge and let the surplus moisture drain out, squeezing the fabric bag a couple of occasions. Depart for no less than eight hours.

2. Preheat the oven to 190°C / 180°C Fan / Fuel 5. Line a small baking tray with aluminum foil.

3. Combine one and a half tablespoons of olive oil with harissa and honey in a small bowl. Place the apricot halves within the tin and pour the combination over them. Sprinkle chili flakes. Roast for quarter-hour.

4. When it has cooled down a bit, style somewhat little bit of half an apricot. Generally it will possibly nonetheless be bitter – it will depend on the batch. If they do not get fairly candy, sprinkle somewhat brown sugar over every.

5. Wash the spinach and put it in a big saucepan with the remaining water. Cowl with a lid and placed on medium warmth. Flip the sheets over a number of occasions. It can wilt in about 4 minutes. Drain and permit to chill, then squeeze out the moisture utilizing two plates. Season the spinach and pull it into clumps, concerning the dimension of a cherry.

6. Warmth a tablespoon of olive oil in a frying pan and fry the spinach for a couple of minutes. Add half of the garlic and toss the spinach lots gently within the oil.

7. Warmth one other tablespoon of olive oil in a frying pan and fry the onion till golden. Add the remaining garlic and prepare dinner for one more two minutes. season. Take away the onions from the skillet with a slotted spoon and place them in a bowl.

8. Add the carrot to the skillet and sauté till it softens barely however has not misplaced its crunch. Season, add the orange juice and let it evaporate to coat the carrots.

9. Put the couscous in a bowl. Add orange zest, scorching inventory or water, 2 tablespoons additional virgin olive oil, and seasoning. Cowl with cling movie and let stand quarter-hour, then fork by couscous and invert into a large, shallow serving bowl.

10. Add the lemon and lime juice, onions, carrots, olives, pistachios and many of the herbs and stir to mix. Put the blocks of labneh, spinach and apricots on prime. Sprinkle with the remaining herbs, drizzle with extra-virgin olive oil, and serve.

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