Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing is a delightful dish that combines textures and flavors. With the salty goodness of halloumi cheese, the chewy couscous, and the sweet pop of cranberries, this salad is a treat for the senses. The mint-lemon dressing adds a refreshing zing, making it not only tasty but also a great choice for any meal!
Why Make This Recipe
This salad is simple to prepare and packed with nutrients, making it a fantastic option for busy weeknights or a light lunch. The ingredients are easy to find, and you can customize the salad to fit your taste. It’s also versatile, perfect as a side dish or a main course for vegetarians. Plus, it’s a fantastic way to enjoy the unique taste of halloumi cheese!
How to Make Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
Ingredients:
- 1 cup pearl couscous
- 1 3/4 cups water or vegetable broth
- 1 tablespoon olive oil
- 6 oz halloumi cheese, sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped parsley
- 2 tablespoons toasted pine nuts or slivered almonds (optional)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1 tablespoon finely chopped fresh mint
- Salt and pepper, to taste
Directions:
- Cook the pearl couscous in water or broth according to package directions. Once tender, drain if needed and fluff with a fork. Let cool slightly.
- While the couscous cooks, heat a nonstick skillet over medium heat and add a little olive oil. Fry the halloumi slices for 1–2 minutes on each side until golden brown. Remove from heat and cut into bite-sized cubes.
- In a small bowl or jar, whisk together all the dressing ingredients until well emulsified.
- In a large bowl, combine the couscous, cranberries, mint, parsley, and toasted nuts if using. Add the halloumi and gently toss with the dressing.
- Serve warm, at room temperature, or chilled—perfect as a side dish or light vegetarian main.
How to Serve Halloumi & Cranberry Couscous Salad
This salad is flexible! You can serve it warm, at room temperature, or chilled. It works nicely as a side dish alongside grilled vegetables or chicken. If you want it as a main dish, pair it with some fresh bread or a light soup.
How to Store Halloumi & Cranberry Couscous Salad
If you have leftovers, store the salad in an airtight container in the fridge. It’s best eaten within 2-3 days. If you need to keep it longer, you can separate the dressing and mix it just before serving.
Tips to Make Halloumi & Cranberry Couscous Salad
- Ensure the halloumi is nicely browned to enhance its flavor.
- Feel free to add more colorful vegetables like bell peppers or cucumber for extra crunch.
- Adjust the sweetness of the dressing by varying the honey or maple syrup based on your taste.
Variation
You can swap the dried cranberries for other dried fruits like raisins or apricots. Additionally, you can use quinoa instead of couscous for a gluten-free option!
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the couscous and the dressing ahead of time. Just mix everything together when you’re ready to serve.
Q: Is this salad suitable for vegans?
A: You can make it vegan by replacing halloumi with grilled tofu or chickpeas and using a plant-based sweetener in the dressing.
Q: Can I freeze this salad?
A: It’s not recommended to freeze the salad, as the texture of the couscous and halloumi changes once thawed. It’s best enjoyed fresh.
Enjoy making and eating your Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing! It’s sure to become a favorite in your recipe collection!
