Halloumi and Pomegranate Couscous Salad with Mint Lemon Dressing
A vibrant salad combining crispy, salty halloumi with fluffy couscous, juicy pomegranate seeds, crunchy cucumber, and fresh herbs, all brought together with a lemony mint dressing. It’s light yet satisfying — perfect for summer meals, potlucks, or a refreshing Mediterranean side.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3–4
Ingredients
For the Salad:
3/4 cup couscous
3/4 cup boiling water or vegetable broth
1 block (7 oz / 200g) halloumi cheese, sliced into 1/4-inch pieces
1/2 cup pomegranate seeds
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
2 tbsp toasted pine nuts or slivered almonds
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1 tbsp olive oil, for frying
For the Mint Lemon Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp honey or maple syrup
1 tbsp finely chopped mint
1/2 tsp Dijon mustard
Salt & black pepper, to taste
Instructions
1. Cook the Couscous
Place couscous in a bowl, add a pinch of salt and pour in boiling water or broth.
Cover tightly with a lid or plate, let sit for 5–7 minutes.
Fluff with a fork and let cool.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, zest, honey, mint, mustard, salt, and pepper. Set aside.
3. Cook the Halloumi
Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
Add halloumi slices and cook for 2–3 minutes per side, until golden brown and crispy. Set aside.
4. Assemble the Salad
In a large bowl, combine cooked couscous, cucumber, red onion, pomegranate seeds, toasted nuts (if using), parsley, and mint.
5. Dress the Salad
Pour the mint lemon dressing over the salad and toss gently to coat.
6. Top with Halloumi
Add crispy halloumi slices on top of the salad. Garnish with extra herbs and pomegranate seeds if desired.
Tips & Notes
Serving suggestion: Enjoy warm or cold. Can be served as a main or side with grilled meats or falafel.
Make ahead: Store salad (without halloumi) in the fridge for up to 2 days. Cook halloumi fresh before serving.
Add-ins: Try arugula, cherry tomatoes, or avocado for a variation.
Frequently Asked Questions
Q: Can I use pearl couscous (Israeli couscous)?
A: Yes! Just cook according to package directions and cool before tossing.
Q: What can I use instead of halloumi?
A: Try grilled paneer, feta chunks (uncooked), or grilled tofu for a vegetarian option.
Q: Is this gluten-free?
A: Regular couscous is not gluten-free. Substitute with quinoa or millet for a gluten-free version.
Nutritional Information
Calories: 380
Protein: 12g
Carbs: 32g
Fat: 22g
Fiber: 4g
Sodium: ~600mg