Description
A vibrant, Mediterranean-inspired salad with fluffy couscous, crispy golden halloumi, juicy pomegranate seeds, and a refreshing mint-lemon dressing. This dish is bursting with flavor and color—perfect as a light main or a show-stopping side!
Ingredients
For the Salad:
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 7 oz halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 1/4 cup chopped parsley
- 2 tablespoons toasted pine nuts (optional)
- Olive oil, for frying
For the Dressing:
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
Prepare the couscous: Add couscous to a bowl. Pour in boiling water or broth, cover, and let steam for 5 minutes. Fluff with a fork and set aside to cool.
Make the dressing: In a small jar, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper until combined.
Fry the halloumi: Heat olive oil in a skillet over medium heat. Fry halloumi slices 2–3 minutes per side until golden and crispy.
Toss the salad: In a large bowl, combine couscous, pomegranate seeds, mint, parsley, and pine nuts. Add dressing and toss gently.
Serve: Top salad with warm halloumi and serve immediately, or enjoy at room temperature!
Notes
Couscous can be prepped ahead and stored in the fridge for 2–3 days.
Let couscous cool before mixing in herbs to preserve their bright color.
Halloumi is best fresh, but can be lightly reheated in a pan if needed.
Swap couscous with quinoa for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Protein: 12g
- Cholesterol: 25mg