Description
Halloumi Couscous Salad is a vibrant Mediterranean-inspired dish featuring fluffy couscous combined with fresh vegetables, herbs, and golden grilled halloumi cheese. This refreshing salad is dressed with a zesty lemon vinaigrette and offers a delightful balance of textures and flavors, making it ideal for a light lunch or a colorful side dish at summer gatherings.
Ingredients
For the Salad
- 1 cup couscous
- 1 cup vegetable broth or water
- 8 oz (225 g) halloumi cheese, sliced
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Couscous: Bring the vegetable broth to a boil. Stir in couscous, cover the pot, and remove it from heat. Let the couscous absorb the liquid and stand for 5 minutes. Fluff the couscous with a fork and allow it to cool slightly.
- Grill the Halloumi: Heat olive oil in a skillet or grill pan over medium-high heat. Add halloumi slices and cook for 2 to 3 minutes on each side until they develop a golden brown crust and are heated through.
- Prepare the Salad Base: In a large mixing bowl, combine the fluffed couscous with cherry tomatoes, diced cucumber, red bell pepper, thinly sliced red onion, Kalamata olives, chopped parsley, and mint. Toss gently to mix all the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, honey, dried oregano, salt, and black pepper until well combined and emulsified.
- Toss the Salad: Pour the dressing over the couscous and vegetable mixture. Toss carefully to ensure the salad is evenly coated with the bright and tangy dressing.
- Assemble and Serve: Top the salad with the golden grilled halloumi slices. Serve the salad warm or at room temperature for best flavor and texture.
Notes
- Add chickpeas to the salad for extra protein and fiber.
- Replace couscous with quinoa to make the dish gluten-free.
- Include roasted red peppers or sun-dried tomatoes for additional Mediterranean flavor depth.
- For the best texture and flavor, grill the halloumi just before serving.
- Store any leftovers in the refrigerator and consume within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course, Side Dish
- Method: Stovetop, Grilling
- Cuisine: Mediterranean
