If you’re craving a salad that bursts with vibrant flavors, textures, and a touch of Mediterranean sunshine, look no further than this Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing Recipe. It’s the perfect harmony of salty, sweet, and fresh—imagine golden halloumi, juicy pomegranate seeds, fluffy couscous, all tossed in a zesty mint lemon dressing that brings everything together in the most delightful way. Whether you want a light lunch, a stunning side, or a meal prep star, this salad has your name written all over it.
Ingredients You’ll Need
This recipe comes to life with simple, fresh ingredients that play essential roles in creating its distinctive taste, inviting texture, and beautiful color palette. Each element is carefully chosen to balance each other for a salad that’s as delicious as it is eye-catching.
- 1 cup couscous: The fluffy base that soaks up all the dressing flavors beautifully.
- 1 cup boiling water or vegetable broth: Using broth adds extra depth and richness to the couscous.
- 7 oz halloumi cheese, sliced: This squeaky, salty cheese becomes irresistibly golden when fried, adding substance and flavor.
- 1 tablespoon olive oil (for frying): Helps crisp up the halloumi for that perfect golden crust.
- ½ cup pomegranate seeds: Bursting with sweetness and a lovely crunch that contrast the creamy cheese.
- ½ cup cucumber, finely diced: Adds refreshing coolness and light fiber.
- ¼ cup red onion, finely chopped: Gives a subtle sharpness that brightens the salad.
- ¼ cup fresh mint leaves, chopped: Brings a lively, herbal burst that pairs perfectly with lemon.
- ¼ cup fresh parsley, chopped: Offers a fresh, slightly peppery note and vibrant green color.
- Salt and pepper to taste: Essential seasonings that enhance all the natural flavors.
Mint Lemon Dressing:
- 3 tablespoons olive oil: A smooth, fruity base for the dressing.
- 2 tablespoons fresh lemon juice: Adds zingy brightness and balances the richness.
- 1 teaspoon lemon zest: Intensifies the lemon’s fresh aroma and flavor.
- 1 tablespoon honey or maple syrup: Just a touch of sweetness to round out the tartness.
- 1 tablespoon fresh mint, finely chopped: Infuses the dressing with its classic refreshing note.
- ½ teaspoon Dijon mustard: Provides subtle tang and helps emulsify the dressing.
- Salt and pepper to taste: To perfectly season and marry all the flavors.
How to Make Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing Recipe
Step 1: Prepare the Couscous
Start with the couscous, which is the fluffy, flavorful heart of this salad. Place the couscous in a heatproof bowl and pour over your boiling water or vegetable broth. Cover it tightly and let it sit for 5 minutes so all the liquid is absorbed. Once ready, fluff it gently with a fork to separate the grains and set it aside to cool down to room temperature.
Step 2: Sear the Halloumi
While your couscous is settling, heat a tablespoon of olive oil in a nonstick skillet over medium heat. Add the sliced halloumi cheese and cook it for about 2 to 3 minutes on each side until it turns a gorgeous golden brown with a lightly crispy exterior. This step brings out the cheese’s wonderful salty flavor and creates a lovely contrast in texture. Remove the halloumi from the pan and let it cool slightly.
Step 3: Whisk the Mint Lemon Dressing
In a small bowl or jar, combine olive oil, fresh lemon juice, lemon zest, honey or maple syrup, finely chopped fresh mint, Dijon mustard, plus a pinch of salt and pepper. Whisk or shake everything together until the dressing is smooth, bright, and perfectly emulsified. You’ll love how this dressing lifts the dish with zesty, sweet, and herbal notes.
Step 4: Toss the Salad
In a large mixing bowl, combine the cooled couscous, pomegranate seeds, diced cucumber, chopped red onion, fresh mint, and parsley. Pour the mint lemon dressing over the salad and toss gently but thoroughly to ensure every bite bursts with flavor. Taste and adjust the seasoning with salt and pepper if needed.
Step 5: Assemble and Serve
Just before serving, arrange the golden halloumi slices on top of the salad. You can serve it warm for a cozy touch or chilled for a refreshing, bright experience. Either way, this is one salad that’s bound to bring smiles and second helpings!
How to Serve Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing Recipe
Garnishes
For an extra pop of color and flavor, sprinkle some additional pomegranate seeds or a few whole mint leaves on top just before serving. Toasted pine nuts or slivered almonds also make wonderful crunchy garnishes that complement the textures beautifully.
Side Dishes
This salad stands well on its own but pairs beautifully with some grilled flatbread or pita. You can also serve it alongside roasted vegetables or a light soup for a well-rounded Mediterranean-inspired meal. It’s flexible enough to fit many dining occasions!
Creative Ways to Present
If you want to impress guests or bring this salad to a picnic, serve it layered in a clear glass bowl to showcase the vibrant colors. Or try stuffing it into pita pockets with some extra halloumi slices for a handheld delight. This Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing Recipe really shines when presented with heart and a little flair.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually mingle and deepen over time, making it even tastier the next day. Just add the fried halloumi fresh before serving to keep it deliciously crisp.
Freezing
This salad isn’t ideal for freezing due to the fresh herbs, pomegranate seeds, and halloumi texture. It’s best enjoyed fresh or refrigerated as mentioned above to maintain its vibrant flavor and beautiful textures.
Reheating
If you prefer to enjoy the salad warm, gently reheat the halloumi slices in a skillet or microwave and toss the couscous mixture briefly at room temperature or slightly warmed. Avoid overheating to preserve the freshness of the herbs and the crunch of the pomegranate seeds.
FAQs
Can I substitute quinoa for couscous in this salad?
Absolutely! Quinoa works as a fantastic gluten-free alternative while maintaining a lovely texture and nutty flavor. Just cook it according to package instructions before assembling the salad.
How do I keep the halloumi from sticking to the pan?
Using a nonstick skillet and enough olive oil helps prevent sticking. Also, make sure the pan is hot before adding the halloumi slices and don’t move them too soon; letting each side develop a crust naturally releases them from the pan.
Is this salad suitable for meal prep?
Yes! This salad holds up wonderfully in the fridge for up to 3 days. Keep the dressing separate if you prefer and toss just before eating, adding the fried halloumi right before serving for best texture.
Can I add more greens to this salad?
Definitely! Arugula, baby spinach, or even kale are great additions if you want to amp up the greens. Just toss them in with the other ingredients for an even heartier salad.
What’s the best way to store the mint lemon dressing?
Keep the dressing in a sealed jar or container in the refrigerator for up to 5 days. Shake or whisk well before drizzling over the salad again to recombine any separated ingredients.
Final Thoughts
I hope you’re as excited as I am to try this Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing Recipe. It’s a beautiful celebration of fresh ingredients, balanced flavors, and easy preparation all in one vibrant bowl. No matter if you’re cooking for yourself, family, or friends, this dish is sure to become a favorite go-to for brightening up your meal rotation. Give it a try and watch how it brings delicious joy to your table!
Print
Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant Mediterranean-inspired salad featuring fluffy couscous, sweet pomegranate seeds, and golden seared halloumi cheese, all tossed in a refreshing mint lemon dressing. Perfect as a light meal or side dish, this salad combines bright, fresh flavors with a satisfying cheesy bite.
Ingredients
Salad
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 7 oz halloumi cheese, sliced
- 1 tablespoon olive oil (for frying)
- ½ cup pomegranate seeds
- ½ cup cucumber, finely diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Mint Lemon Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh mint, finely chopped
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Couscous: Place the couscous in a heatproof bowl, then pour the boiling water or vegetable broth over it. Cover the bowl tightly and let it sit for 5 minutes to absorb the liquid. Afterward, fluff the couscous with a fork and set it aside to cool.
- Cook Halloumi: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the sliced halloumi and cook for 2–3 minutes on each side, until golden brown and slightly crispy. Remove the halloumi from the skillet and allow it to cool slightly.
- Make Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, lemon zest, honey or maple syrup, chopped fresh mint, Dijon mustard, and a pinch of salt and pepper until the dressing is smooth and well combined.
- Assemble Salad: In a large mixing bowl, combine the cooled couscous, pomegranate seeds, diced cucumber, chopped red onion, mint, and parsley. Pour the mint lemon dressing over the mixture and toss gently to coat evenly. Season with additional salt and pepper to taste.
- Serve: Arrange the seared halloumi slices on top of the salad just before serving. Enjoy the salad warm or chilled according to your preference.
Notes
- For extra greens and texture, add arugula or baby spinach to the salad.
- Use quinoa instead of couscous for a gluten-free version of this salad.
- This salad is great for meal prep and can be stored in the refrigerator for up to 3 days without losing flavor or texture.
