Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
Introduction
Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is a bright and flavorful dish that brings together the richness of halloumi cheese and the sweet tang of pomegranate seeds. This salad is not only healthy but also quick to prepare, making it a perfect choice for lunch or dinner. It combines fresh ingredients and vibrant colors, creating a delightful meal that looks as good as it tastes.
Why Make This Recipe
This recipe is a fantastic way to enjoy a nutritious meal packed with protein and antioxidants. Halloumi cheese adds a lovely creamy texture, while pomegranate seeds provide a burst of sweetness and crunch. The mint-lemon dressing gives the salad a refreshing flavor, making it a great option for warm days or when you want something light. Plus, it’s easy to make and can be served as a main dish or a side.
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 it sit for 5 minutes.
- Fluff the couscous with a fork and set it 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 the 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 the salad warm or at room temperature. It makes a lovely main dish or a side dish for grilled meats. You can also add more veggies or proteins, like grilled chicken or chickpeas, to make it heartier.
How to Store Halloumi & Pomegranate Couscous Salad
You can store leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to develop, but keep in mind that the halloumi may lose its crispiness. Reheat the halloumi in a skillet for a few minutes if desired, or enjoy it cold.
Tips to Make Halloumi & Pomegranate Couscous Salad
- Make sure to sear the halloumi until it’s golden brown, as this adds flavor and texture.
- Try using different grains like quinoa or bulgur instead of couscous for a twist.
- If you want a vegan version, you can replace the halloumi with grilled tofu or a bean-based protein.
Variation
Add grilled veggies like bell peppers, zucchini, or asparagus for a more filling salad. You can also mix in nuts, like almonds or walnuts, for added crunch.
FAQs
Q1: Can I make this salad ahead of time?
Yes! You can prepare the couscous and dressing ahead of time. Just toss everything together and add the halloumi right before serving.
Q2: Is this recipe gluten-free?
No, couscous is made from wheat. However, you can substitute it with gluten-free grains like quinoa for a gluten-free version.
Q3: How can I adjust the sweetness of the dressing?
If you like it sweeter, add a bit more honey or maple syrup. For a tangier flavor, increase the amount of lemon juice. Adjust to your taste!
Enjoy your delicious Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing! It’s sure to be a hit at your table.
