Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
Introduction
This Halloumi & Pomegranate Couscous Salad is a delightful and colorful dish that brings together fresh flavors and a variety of textures. The combination of fluffy couscous, crispy cucumbers, juicy pomegranate seeds, and the savory taste of grilled halloumi creates a healthy meal or side dish. Topped with a zesty mint-lemon dressing, this salad is perfect for a light lunch or a picnic.
Why Make This Recipe
Making this Halloumi & Pomegranate Couscous Salad is a great idea for several reasons. First, it is quick and easy to prepare, taking only about 30 minutes from start to finish. Second, it’s a nutritious option that features whole ingredients and bold flavors. Lastly, the vibrant colors make it not just tasty, but also visually appealing — an excellent choice to impress family and friends at any gathering.
How to Make Halloumi & Pomegranate Couscous Salad
Ingredients:
- 1 cup couscous
- 1 cup boiling water
- 1 block (7 oz) halloumi cheese, sliced
- 1 tbsp olive oil
- 1/2 cup pomegranate seeds
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped fresh mint
- Salt and black pepper to taste
- 3 tbsp olive oil (for dressing)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp honey or maple syrup
- 1 tbsp finely chopped mint (for dressing)
Directions:
- Prepare the Couscous: Place the couscous in a heatproof bowl. Pour over boiling water, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- Grill the Halloumi: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add halloumi and cook for 2–3 minutes per side until golden. Set aside.
- Mix the Salad Base: In a large bowl, combine fluffed couscous, pomegranate seeds, cucumber, red onion, and mint. Season with salt and pepper.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, chopped mint, salt, and pepper.
- Assemble the Salad: Drizzle dressing over the couscous mixture and toss gently. Arrange grilled halloumi on top.
- Serve: Serve immediately or chill before serving.
How to Serve Halloumi & Pomegranate Couscous Salad
This salad can be served warm, at room temperature, or chilled. It makes a great side dish for grilled meats or can stand alone as a light lunch. For added texture, you may also serve it with some pita bread.
How to Store Halloumi & Pomegranate Couscous Salad
Leftover salad can be stored in an airtight container in the fridge. It is best enjoyed within two days for maximum freshness. If preparing ahead of time, consider storing the dressing separately and adding it just before serving to keep the salad crisp.
Tips to Make Halloumi & Pomegranate Couscous Salad
- Cook the Halloumi Right: Make sure to grill the halloumi just until it’s golden on both sides; overcooking can make it too chewy.
- Fresh Ingredients: Use fresh mint and high-quality olive oil for the best flavor.
- Chill the Salad: If you prefer a refreshing cold salad, let it chill in the fridge for at least an hour before serving.
Variation
You can easily customize this salad by adding other ingredients such as roasted vegetables, chickpeas, or even nuts for extra crunch. Swap the pomegranate seeds for dried cranberries or raisins for a different taste.
FAQs
Q: Can I use regular cheese instead of halloumi?
A: Yes, you can use other cheeses like feta or goat cheese, but the flavor and texture will be different.
Q: Is this salad vegan?
A: It is not vegan due to the halloumi cheese, but you can omit the cheese and use a plant-based cheese alternative for a vegan version.
Q: How long does couscous take to cook?
A: Couscous cooks quickly; it usually takes about 5 minutes to steam once you pour boiling water over it.
