Description
A vibrant Mediterranean-inspired salad featuring fluffy couscous tossed with juicy pomegranate seeds, fresh cucumber, herbs, and lemon zest, topped with golden pan-fried halloumi cheese. The mint lemon dressing adds a bright, tangy finish, making it a perfect light meal or side dish for warm weather.
Ingredients
Scale
Salad
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil
- 8 ounces halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped parsley
- 2 green onions, sliced
- Zest of 1 lemon
Dressing
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon honey
- 1 tablespoon finely chopped fresh mint
- Salt and pepper to taste
Instructions
- Prepare couscous: Place couscous in a heatproof bowl, pour over boiling water or vegetable broth, cover tightly, and let it sit undisturbed for 5 minutes. Then fluff the couscous gently with a fork and allow it to cool to room temperature.
- Cook halloumi: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the halloumi slices and cook for 2 to 3 minutes on each side until they develop a golden brown, crispy exterior. Remove from heat and set aside.
- Make dressing: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, honey, finely chopped fresh mint, salt, and pepper until fully combined.
- Assemble salad: In a large mixing bowl, combine the cooled couscous, pomegranate seeds, chopped cucumber, sliced green onions, chopped mint, parsley, and lemon zest. Drizzle the mint lemon dressing over the mixture and toss gently to evenly coat.
- Serve: Top the dressed couscous salad with the warm halloumi slices. Serve immediately for the best texture or at room temperature if preferred.
Notes
- This salad can be prepared ahead of time; keep the halloumi separate and add it right before serving to maintain its crispiness.
- For a variation, feta cheese can be substituted for halloumi, but it will not have the same crispy texture as it is not pan-fried.
- If making vegan adaptations, omit halloumi and substitute with grilled tofu or roasted chickpeas.
