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Zucchini Halloumi Salad with Couscous Lemon Dressing

A fresh and satisfying salad featuring thin ribbons of zucchini, golden seared halloumi, and fluffy couscous, all tossed in a bright lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Instant couscous Use dry instant couscous.
  • 2 medium Zucchini Can substitute with yellow squash.
  • 1 block Halloumi Slice into thick planks. Can substitute feta and chickpeas.
  • 1 unit Lemon Zest and juice for the dressing.
  • 3 tablespoons Olive oil Extra virgin for the dressing and searing.
  • 1 small clove Garlic Grated or minced.
  • Fresh herbs (mint and parsley) Basil can also be used.
  • Toasted almonds or pistachios Optional, for crunch.
Seasoning
  • Salt To taste.
  • Black pepper To taste.
  • Red pepper flakes Optional, for heat.
Optional Extras
  • Cherry tomatoes For added flavor.
  • Cucumber For added freshness.
  • Arugula For a peppery bite.
  • Capers For briny flavor.

Method
 

Preparation
  1. Use a peeler to shave zucchini into thin ribbons or slice into thin half moons. Sprinkle lightly with salt and set aside.
  2. In a small jar, combine lemon zest, lemon juice, 3 tablespoons of olive oil, a grated garlic clove, a pinch of salt, and black pepper. Shake until emulsified.
Cooking Couscous
  1. Bring 1 cup of water to a boil with a pinch of salt. Off the heat, stir in 1 cup of couscous and 1 teaspoon of olive oil. Cover and let sit for 5 minutes.
  2. Uncover and fluff with a fork. Add additional olive oil and lemon if desired.
Cooking Halloumi
  1. Pat halloumi dry and heat a nonstick pan over medium-high with a thin film of olive oil.
  2. Add halloumi in a single layer and cook until golden on both sides, about 1 to 2 minutes per side.
Assembly
  1. In a large bowl, combine couscous, zucchini, fresh herbs, and half the dressing. Toss gently.
  2. Top with halloumi, drizzle with the rest of the dressing, and finish with toasted nuts and remaining herbs.

Notes

Serve warm or at room temperature. Store components separately if making ahead.