Grilled Watermelon & Halloumi Couscous Salad
A fresh and vibrant salad combining grilled watermelon and salty halloumi cheese, perfect for light lunches or summer barbecues.
Ingredients
Couscous and Dressing
- 1 cup couscous
- 1 1/4 cups boiling water or vegetable broth
- 1 tablespoon olive oil For cooking
- 2 tablespoons olive oil For dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey Adjust sweetness to taste
Main Ingredients
- 6 oz halloumi cheese, sliced Thick slices to avoid falling apart on grill
- 2 cups watermelon, cut into thick wedges Grilling enhances sweetness
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional) Can be omitted
Instructions
Preparation
- Place the couscous in a heatproof bowl. Pour the boiling water or broth over it, cover the bowl, and let it sit for 5 minutes.
- Fluff the couscous with a fork and set aside to cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Cooking
- Heat a grill pan or outdoor grill over medium-high heat. Grill the halloumi slices for 1-2 minutes per side until golden.
- Grill the watermelon wedges briefly, about 1 minute per side, until lightly charred.
- Cut the grilled watermelon into cubes.
Assembly
- In a large bowl, combine the couscous, grilled watermelon, grilled halloumi, mint, basil, red onion, and feta (if using).
- Drizzle with the dressing and toss gently to combine.
- Serve immediately or chilled.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing as texture changes.