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
Scale
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.
