Zucchini & Halloumi Salad with Couscous & Lemon Dressing is a vibrant, flavorful dish that you can whip up in no time. With the perfect balance of textures—from the crunch of toasted nuts to the creamy halloumi and tender zucchini—this salad is not only delicious but also incredibly satisfying. Whether you’re looking for a quick lunch or a light dinner, this recipe is simple, customizable, and great for busy days.
Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 12 g
Carbohydrates: 28 g
Fat: 24 g
Fiber: 3 g
Sugar: 2 g
Sodium: 600 mg
Why Make Zucchini & Halloumi Salad with Couscous & Lemon Dressing
This delightful salad is not only bursting with flavor but also packed with nutrition. Zucchini is low in calories and high in vitamins, while halloumi adds a rich source of protein and calcium. The toasted nuts give a satisfying crunch and healthy fats, making it a well-rounded meal. Plus, the lemon dressing brightens up the dish, enhancing all its components beautifully. This Zucchini & Halloumi Salad with Couscous & Lemon Dressing is versatile—swap in your favorite greens or add extra veggies based on what you have on hand.
How to Make Zucchini & Halloumi Salad with Couscous & Lemon Dressing Step by Step
Ingredients
1 cup (180 g) couscous
1 cup (240 ml) boiling water or vegetable broth
1 medium zucchini, thinly sliced
7 oz (200 g) halloumi cheese, sliced
1 cup (30 g) baby spinach or arugula
1/4 cup (30 g) toasted pine nuts or almonds
2 tbsp (10 g) chopped fresh parsley
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) lemon juice
1 tsp (5 g) Dijon mustard
1/2 tsp (2 g) honey
Salt & pepper, to taste
Directions
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. 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.
How to Serve Zucchini & Halloumi Salad with Couscous & Lemon Dressing
This salad is perfect on its own, but you can serve it alongside grilled chicken or fish for added protein. It pairs beautifully with a crusty loaf of bread for a cozy meal, or you can enjoy it as part of a larger spread with other salads and appetizers. A dollop of Greek yogurt can also elevate the flavors, adding creaminess and tang.
How to Store Zucchini & Halloumi Salad with Couscous & Lemon Dressing
For fridge storage, keep this salad in an airtight container for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If reheating, do so gently in a skillet to avoid overcooking the halloumi. While it’s best enjoyed fresh, you can freeze the couscous and veggies separately if needed. Just make sure to add the halloumi fresh when serving.
Expert Tips for Cooking Zucchini & Halloumi Salad with Couscous & Lemon Dressing
- Make sure to use boiling water or broth for the couscous—this helps ensure it cooks evenly and absorbs maximum flavor.
- Don’t overcrowd the grill pan or skillet; grill in batches to achieve a good char on the zucchini and halloumi.
- Adjust the dressing to your taste—add more lemon juice or honey for extra tang and sweetness.
- Experiment with different nuts or add seeds for a crunch variation.
- For a meal prep option, prepare the salad without the dressing and halloumi, then add them right before serving.
Delicious Variations of Zucchini & Halloumi Salad with Couscous & Lemon Dressing
For a spicy kick, add some red pepper flakes to the dressing or toss in diced chili. You can also make it herbed by adding fresh basil or mint for an aromatic twist. If you want a citrus flair, consider including segments of orange or grapefruit for bright, refreshing notes. A vegetarian version can easily replace halloumi with grilled tofu or another cheese alternative.
Frequently Asked Questions about Zucchini & Halloumi Salad with Couscous & Lemon Dressing
Can I use other types of cheese instead of halloumi? Yes, feta or grilled goat cheese are great alternatives!
Is the salad gluten-free? To make it gluten-free, opt for quinoa or a gluten-free couscous alternative.
Can I add other vegetables? Absolutely! Roasted bell peppers, cherry tomatoes, or corn make excellent additions.
Conclusion
Make sure to try Zucchini & Halloumi Salad with Couscous & Lemon Dressing for a delectable meal that is both light and filling. Its flavors and textures will delight your senses, and the ease of preparation makes it a go-to recipe for any day of the week. Enjoy this vibrant salad—you won’t be disappointed!
Zucchini & Halloumi Salad with Couscous & Lemon Dressing
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.
