Zucchini & Halloumi Salad with Couscous & Lemon Dressing
A vibrant, flavorful salad featuring zucchini, halloumi, and couscous, dressed with a zesty lemon dressing. Perfect for a quick lunch or light dinner.
Ingredients
Main Ingredients
- 1 cup couscous 180 g
- 1 cup boiling water or vegetable broth 240 ml
- 1 medium zucchini, thinly sliced
- 7 oz halloumi cheese, sliced 200 g
- 1 cup baby spinach or arugula
- 1/4 cup toasted pine nuts or almonds 30 g
- 2 tbsp chopped fresh parsley 10 g
Dressing
- 3 tbsp olive oil 45 ml
- 2 tbsp lemon juice 30 ml
- 1 tsp Dijon mustard 5 g
- 1/2 tsp honey 2 g
- Salt & pepper, to taste
Instructions
Preparation
- Place couscous in a large bowl, pour over boiling water or broth, cover, and let sit for 10 minutes. Fluff with a fork once liquid is absorbed.
- Meanwhile, heat a grill pan or skillet over medium heat. Grill zucchini slices for 1–2 minutes per side until tender and slightly charred. Set aside.
- Grill halloumi slices for about 1–2 minutes per side until golden brown.
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
Assembly
- In a large bowl, combine couscous, spinach, grilled zucchini, parsley, and pine nuts. Toss gently with the lemon dressing.
- Top with warm grilled halloumi and serve immediately.
Notes
This salad is versatile; swap in your favorite greens or add extra veggies based on what you have on hand. For fridge storage, keep in an airtight container for up to 3 days. Reheat gently to avoid overcooking the halloumi.