Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
Introduction
Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is a vibrant and tasty dish that brings together the unique flavor of halloumi cheese and the sweet tanginess of pomegranate. This salad is perfect for a light lunch or as a side dish at dinner. The mint-lemon dressing adds a refreshing touch, making it a crowd-pleaser.
Why Make This Recipe
This recipe is not only delicious but also quick and easy to prepare. Halloumi cheese, known for its firm texture and ability to be grilled or fried, pairs wonderfully with the fluffy couscous and juicy pomegranate seeds. The fresh herbs and tangy dressing elevate the dish, making it a delight for both the eyes and the taste buds. Moreover, it is a healthy option packed with nutrients, making it an excellent choice for your meals.
How to Make Halloumi & Pomegranate Couscous Salad
Ingredients:
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 8 oz (225 g) halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil (for frying halloumi)
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Directions:
- Place couscous in a heatproof bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes.
- Fluff the couscous with a fork and set aside to cool slightly.
- In a skillet, heat olive oil over medium heat and sear the halloumi slices for 2–3 minutes per side until golden brown. Set aside.
- In a small bowl, whisk together all dressing ingredients until smooth.
- In a large mixing bowl, combine couscous, pomegranate seeds, cucumber, mint, and parsley. Toss with the dressing.
- Top the salad with warm halloumi slices and serve immediately.
How to Serve Halloumi & Pomegranate Couscous Salad
Serve this salad while the halloumi is still warm for the best experience. It makes a fantastic main dish for a light lunch or dinner, and can also be served as a side dish at gatherings. Pair it with protein like grilled chicken or fish for a full meal.
How to Store Halloumi & Pomegranate Couscous Salad
Store any leftovers in an airtight container in the refrigerator. It’s best to keep the halloumi separate to maintain its texture. Consume the salad within 2-3 days for the best taste.
Tips to Make Halloumi & Pomegranate Couscous Salad
- Use low-sodium broth to reduce the saltiness if preferred.
- Feel free to add other vegetables like bell peppers or cherry tomatoes for extra color and flavor.
- For a vegan version, substitute halloumi with grilled tofu or chickpeas.
Variation
To switch things up, try adding nuts like toasted almonds or walnuts for extra crunch. You can also mix in different herbs like basil or cilantro for a different flavor profile.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the couscous and chop the veggies in advance. Just add the dressing and halloumi right before serving.
2. Is halloumi cheese gluten-free?
Yes, halloumi cheese is gluten-free, making this salad suitable for those with gluten sensitivities.
3. Can I replace the pomegranate seeds with another fruit?
Absolutely! You can use dried cranberries, raisins, or even diced apples for a different twist on flavor.
Enjoy making your Halloumi & Pomegranate Couscous Salad! It’s sure to be a hit at your table.
