Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing is a bright and refreshing dish that pairs the salty goodness of halloumi cheese with the sweet tartness of cranberries. This salad is perfect for lunch, dinner, or as a side dish for gatherings. It highlights the flavors of fresh herbs and vegetables, making each bite a delightful experience.
Why Make This Recipe
This recipe is not only delicious but also easy to make. It comes together quickly and makes use of a few simple ingredients. Whether you are can preparing a meal for yourself, hosting friends, or looking for a healthy dish to bring to a potluck, this salad fits the bill. Plus, the combination of textures from the crunchy cucumber and chewy cranberries, along with the salty grilled halloumi, creates a satisfying meal. The mint-lemon dressing adds a vibrant zing that brightens up the whole dish.
How to Make Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
Ingredients
- 1 cup couscous
- 1 1/4 cups boiling water
- 7 oz (200g) halloumi cheese, sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped cucumber
- 2 tablespoons red onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Olive oil, for grilling
- 3 tablespoons olive oil (for dressing)
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1 tablespoon finely chopped fresh mint (for dressing)
- Salt and black pepper, to taste
Directions
- Place couscous in a large bowl. Pour boiling water over it, cover, and let it sit for 5 minutes.
- Fluff the couscous with a fork and let it cool.
- Heat a grill pan or skillet over medium-high heat. Brush halloumi slices with olive oil and grill for 2-3 minutes on each side until they are golden brown.
- Cut the grilled halloumi into bite-sized pieces.
- In a small bowl, whisk together the dressing ingredients until smooth and well mixed.
- To the cooled couscous, add cranberries, cucumber, red onion, parsley, and mint. Toss everything to combine.
- Add the grilled halloumi to the bowl and drizzle with the dressing. Gently toss all ingredients together.
- Serve the salad immediately or chill for 15 minutes to let the flavors mix.
How to Serve Halloumi & Cranberry Couscous Salad
Serving this salad is simple! You can enjoy it right away after mixing in the dressing. It works well as a light main dish or as a colorful side with grilled meats or fish. For added flair, you can garnish with extra mint leaves or a sprinkle of lemon zest.
How to Store Halloumi & Cranberry Couscous Salad
If you have any leftover salad, you can store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. However, it’s best to add the dressing just before serving to keep the ingredients from becoming soggy.
Tips to Make Halloumi & Cranberry Couscous Salad
- Make sure the halloumi is grilled just until golden to get the best texture.
- Allow the couscous to cool completely before mixing in other ingredients. This helps maintain the crunch of the veggies.
- If you like a bit of spice, feel free to add some chili flakes to the dressing for a little kick.
Variation
You can customize this salad by adding other ingredients like cherry tomatoes, bell peppers, or even roasted nuts for extra crunch. Quinoa can also be used in place of couscous for a different texture and flavor.
FAQs
1. Can I use another type of cheese instead of halloumi?
Yes, feta or grilled chicken can be great alternatives if halloumi is not available.
2. Is this salad suitable for meal prep?
Yes! This salad stores well and tastes great after some time in the fridge. Just add the dressing right before eating.
3. How can I make this salad vegan?
To make this salad vegan, you can omit the halloumi and use a plant-based cheese alternative, or simply enjoy it without cheese for a lighter option.
