Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
Introduction
Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing is a fresh, vibrant dish that combines the chewy texture of couscous with the salty richness of halloumi cheese, sweet tartness from cranberries, and a refreshing mint-lemon dressing. This salad is perfect for a light lunch, a side dish, or a gathering with friends.
Why Make This Recipe
This recipe is a delightful blend of flavors and textures. The couscous is easy to prepare, and halloumi adds a lovely depth with its unique taste. Dried cranberries provide a sweet contrast, while the fresh mint and lemon dressing make everything pop. It’s not only delicious but also quick to make and healthy, making it an excellent choice for busy days.
How to Make Halloumi & Cranberry Couscous Salad
Ingredients:
- 1 cup couscous
- 1 cup boiling water
- 1 tablespoon olive oil
- 7 oz halloumi cheese, sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped parsley
- Salt and black pepper, to taste
- 3 tablespoons olive oil (for dressing)
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1 tablespoon finely chopped fresh mint (for dressing)
- Salt (for dressing), to taste
Directions:
- In a heatproof bowl, combine couscous and 1 tablespoon olive oil.
- Pour over boiling water, cover, and let sit for 5 minutes.
- Fluff with a fork and let cool.
- Grill or pan-sear halloumi slices over medium heat for 2–3 minutes per side until golden. Let cool slightly, then cut into bite-sized pieces.
- In a small bowl, whisk together all dressing ingredients until well combined.
- In a large bowl, combine couscous, cranberries, cucumber, mint, parsley, and grilled halloumi.
- Pour the mint-lemon dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Chill slightly or serve at room temperature.
How to Serve Halloumi & Cranberry Couscous Salad
Serve the salad in a large bowl or on a platter. You can garnish it with extra mint leaves for a beautiful touch. This salad can be served warm, at room temperature, or chilled, making it very versatile.
How to Store Halloumi & Cranberry Couscous Salad
Store any leftover salad in an airtight container in the fridge. It will keep well for up to 2 days. If the salad dries out, you can add a dash more dressing before serving.
Tips to Make Halloumi & Cranberry Couscous Salad
- Use the freshest ingredients for the best flavor.
- Feel free to adjust the quantities of the herbs and vegetables according to your taste.
- If you like a little crunch, add some toasted nuts or seeds.
Variation
For a different twist, you can replace dried cranberries with diced apples or fresh raspberries. You can also add some cooked chickpeas for extra protein.
FAQs
1. Can I use a different cheese instead of halloumi?
Yes, you can use feta cheese or any cheese you like. Just keep in mind that the flavor will change.
2. Is this salad gluten-free?
No, couscous is made from wheat, so it is not gluten-free. You can use gluten-free couscous or quinoa as a substitute.
3. How can I make this salad vegan?
You can easily make it vegan by replacing halloumi with grilled vegetables or tofu. Use maple syrup in the dressing and ensure the couscous is vegan-friendly.
