Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
The Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing is a delightful dish perfect for warm days or as a side for any meal. This salad combines the nutty flavor of couscous, the sweetness of cranberries, and the savory charm of grilled halloumi cheese. The bright mint-lemon dressing brings everything together, making each bite refreshing and delicious.
Why Make This Recipe
This salad is not only tasty but also quick and easy to make. It’s a great option for lunch, dinner, or even a picnic. The mixture of textures and flavors makes it a crowd-pleaser. Additionally, it’s packed with healthy ingredients, making it a nutritious choice. Plus, if you enjoy cooking, the grilling of halloumi adds a fun cooking technique that elevates your dish!
How to Make Halloumi & Cranberry Couscous Salad
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 6 oz halloumi cheese, sliced into cubes or strips
- 1/3 cup dried cranberries
- 1/4 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped parsley
- 2 tablespoons toasted slivered almonds (optional)
- 3 tablespoons olive oil (for dressing)
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Directions
- In a heatproof bowl, mix couscous, olive oil, and salt.
- Pour over boiling water or broth, cover, and let sit for 5 minutes.
- Fluff with a fork and let it cool.
- Meanwhile, heat a skillet over medium heat and grill or pan-fry the halloumi until golden brown on both sides. Set aside.
- In a large bowl, combine the cooled couscous, cranberries, cucumber, mint, parsley, and almonds if using.
- Whisk together all dressing ingredients until well blended.
- Toss the salad with the dressing, then gently fold in the grilled halloumi.
- Serve immediately or chill for 15 minutes for enhanced flavor.
How to Serve Halloumi & Cranberry Couscous Salad
This salad can be served on its own as a light meal or as a refreshing side dish with grilled meats or roasted vegetables. It is especially tasty when served cold or at room temperature.
How to Store Halloumi & Cranberry Couscous Salad
Store any leftovers in an airtight container in the refrigerator. It’s best to consume within 2-3 days to enjoy the flavors at their best. If the salad becomes too dry, add a splash of olive oil or a little more dressing before serving again.
Tips to Make Halloumi & Cranberry Couscous Salad
- To keep the couscous fluffy, ensure it is completely cooled before mixing with other ingredients.
- You can adjust the sweetness of the dressing by adding more or less honey or maple syrup to taste.
- For extra nutrients, consider adding chopped veggies like bell peppers or carrots.
Variation
Feel free to add grilled chicken or shrimp for extra protein. You can also swap couscous for quinoa or another grain for a different taste and texture.
FAQs
1. Can I use fresh cranberries instead of dried ones?
No, fresh cranberries are too tart for this salad. Dried cranberries offer the right level of sweetness.
2. Is halloumi cheese vegetarian?
Yes, halloumi cheese is made from sheep’s milk and is considered vegetarian but not vegan.
3. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just wait to add the halloumi until you are ready to serve to keep it fresh.
Enjoy making and eating this delicious Halloumi & Cranberry Couscous Salad!
