zucchini-halloumi-salad-with-couscous-lemon-dressing is the kind of recipe I reach for when I want dinner to be fresh, fast, and a little bit special. You know those nights when you’re craving something light, but also want that satisfying salty bite. This salad nails it. Thin ribbons of zucchini, golden seared halloumi, and fluffy couscous all tossed in a bright lemon dressing. It sounds simple, but the textures and flavors really pop. If you’re bored of the same old salads, this one will change your weeknight game in the best way.

Why this recipe works

I love a salad that eats like a meal, and this one fits right in that sweet spot. The couscous brings comfort and body, the zucchini keeps it fresh, and the halloumi delivers that salty, squeaky bite everyone secretly loves. The lemon dressing ties everything together with a bright, zesty finish. It’s the kind of bowl that feels light but still fills you up, without sending you to sleep afterward.

Another reason I keep this on repeat is the timing. Instant couscous is ready in minutes, and halloumi sears quickly. Zucchini softens with just a quick hit of heat or even a sprinkle of salt. All in, you’re looking at a no-fuss dinner that looks very “I tried” with very little effort.

Also, this is the kind of dish that’s flexible with whatever you have. No mint. Use basil. Out of halloumi. Try feta and add chickpeas for protein. Want it heartier. Add toasted nuts. You get the idea. Simple steps, big flavors, low stress.

“I made this for a casual dinner and everyone went quiet for a minute. Then my sister asked for the recipe. That never happens. The lemon dressing was so fresh and the halloumi was perfect.”

Pro tip. Halloumi is happiest in a hot, lightly oiled pan. Give it room so it browns, not steams. And zest your lemon before juicing it. The zest is where the magic lives.

Bottom line. This bowl is craveable, flexible, and fast. That’s why it stays in my rotation.

About Instant Couscous

Instant couscous is basically tiny steamed semolina that rehydrates in hot water. It’s super convenient, and if you treat it right, it gets fluffy and tender instead of clumpy. The trick is a proper ratio and a quick fluff with a fork. I like a splash of olive oil or a pat of butter stirred in while it’s still warm to keep the grains separate and lightly glossy.

For everyday cooking, I use a ratio of 1 cup couscous to 1 cup boiling water with a pinch of salt. Pour, cover, wait 5 minutes, fluff. That’s it. If you want a little extra flavor, swap the water for vegetable broth. A cinnamon stick or bay leaf in the hot liquid adds a nice background note too. Remove it before fluffing.

If couscous has let you down before, it was probably waterlogged or not seasoned well. Salt the liquid, keep the ratio tight, and fluff right away. You’ll get lovely, light grains every time.

Want more tips on getting couscous perfectly fluffy. Check out this quick guide: How to cook couscous so it’s light and fluffy.

Ingredients (and substitutes)

Here’s what you’ll need for a big bowl of zucchini-halloumi-salad-with-couscous-lemon-dressing that serves 4 as a main. I keep most of this on hand, which is why I lean on this recipe when I need dinner fast.

Couscous: Instant couscous is perfect here. You’ll need 1 cup dry.
Halloumi: One standard block, sliced into thick planks. If unavailable, use feta crumbled over at the end and add a handful of toasted chickpeas for bite.
Zucchini: Two medium. Use a vegetable peeler to form ribbons or slice thin half moons. Yellow squash works too.
Lemon: Zest and juice. You’ll want the brightness.
Olive oil: Extra virgin for the dressing, plus a little for searing the halloumi.
Garlic: One small clove, grated or minced. Or use a pinch of garlic powder if you prefer mellow.
Fresh herbs: Mint and parsley are my favorites. Basil also works.
Crunch: Toasted almonds or pistachios. Optional, but adds texture.
Seasoning: Salt, black pepper, and a pinch of red pepper flakes if you like heat.
Optional extras: Cherry tomatoes, cucumber, arugula, or a spoon of capers for briny zip.

Substitutions to keep in your back pocket. Swap couscous for quinoa if you want more protein. Use grilled zucchini if your grill is already hot. For dairy-free, skip halloumi and add roasted chickpeas or marinated tofu. The lemon dressing is naturally dairy-free, bright, and balanced.

How to make (step-by-step photos)

This is one of those recipes that looks fancier than it is. You’ll make couscous, sear halloumi, ribbon your zucchini, then toss everything with the dressing. Done. Here’s how I do it on a busy weeknight.

Prep the zucchini and the dressing

Use a peeler to shave zucchini into thin ribbons, or slice into thin half moons. Sprinkle lightly with salt and set aside while you make everything else. The salt softens the zucchini in minutes.
In a small jar, add lemon zest, lemon juice, 3 tablespoons olive oil, a small grated garlic clove, a pinch of salt, and black pepper. Shake until emulsified. Taste. It should be bright, a little sharp, and balanced. Add a pinch of sugar or honey if your lemon is extra tart.

Make fluffy couscous

Bring 1 cup water to a boil with a pinch of salt. Off the heat, stir in 1 cup couscous and 1 teaspoon olive oil. Cover and let sit 5 minutes.
Uncover and fluff with a fork. Add a drizzle of olive oil and a squeeze of lemon if you like extra brightness. Stir in chopped herbs now for deeper flavor.

Cook the halloumi and assemble

Pat the halloumi dry. Heat a nonstick pan over medium-high with a thin film of olive oil. Add halloumi in a single layer and cook until golden on both sides, about 1 to 2 minutes per side. You want a deep golden crust.
In a large bowl, combine couscous, zucchini, most of the herbs, and half the dressing. Toss gently. Taste and season with salt and pepper.
Top with halloumi, drizzle with the rest of the dressing, and finish with toasted nuts and remaining herbs. Add red pepper flakes if you’re into heat.

Serve warm or room temp. The couscous soaks up the dressing in the best way. If you’re packing it for lunch, keep the halloumi separate and add it right before eating so it stays a little crisp.

Want to try another grain with a similar method. Here’s a nice jump-off point: Roasted vegetable couscous with herbs.

More Main Dish Recipes

Once you’ve got zucchini-halloumi-salad-with-couscous-lemon-dressing in your back pocket, you’ll start seeing all kinds of ways to build satisfying bowls without a ton of effort. Try swapping zucchini for roasted peppers and eggplant, or toss in cooked shrimp when you want extra protein. If you’re cooking for a crowd, double the couscous and set out toppings so everyone builds their own bowl.

If you love bright dressings, you might also like this citrusy staple: Simple lemon garlic dressing. It’s great on grain bowls, roasted veggies, and even as a quick marinade for chicken or tofu.

For a cozy twist, make a warm couscous base and add sautéed mushrooms with thyme, then finish with arugula and a squeeze of lemon. It’s the same idea, just a bit more comfort-forward. You could also try grilled halloumi and tomatoes over couscous for a cookout situation. Keep the lemon dressing handy. It goes with everything.

Common Questions

Can I make this ahead. Yes, but keep the components separate. Store couscous, zucchini, dressing, and halloumi in different containers. Toss together right before serving. Rewarm the halloumi quickly in a pan for best texture.

What if I can’t find halloumi. Use firm feta crumbled over the top and add roasted chickpeas or toasted walnuts for more substance. It won’t be the same, but it’s still delicious and satisfying.

How do I keep zucchini from getting watery. Slice it thin, sprinkle lightly with salt, and let it sit for a few minutes. Then pat dry. This pulls out some moisture so the salad stays perky, not soggy.

Is couscous gluten free. Traditional couscous is made from wheat, so it contains gluten. For gluten free, swap in quinoa or millet. Same method, just cook the grain according to its package directions.

Can I grill the halloumi instead of pan searing. Absolutely. Oil the grates slightly and grill until golden. Halloumi grills beautifully and picks up a little smoky flavor.

My best tips to nail it every time

Here are the small details that make zucchini-halloumi-salad-with-couscous-lemon-dressing taste like a restaurant keeper at home. Salt your couscous water. Use a hot pan for halloumi so it gets that golden crust. Ribbon the zucchini for a tender bite. And don’t skimp on lemon zest. That tiny step adds big fragrance.

If you’re serving this to guests, plate the couscous and zucchini first, nestle the halloumi on top, then spoon over extra dressing. Finish with a shower of herbs and a handful of nuts for crunch. It looks polished with almost no extra work. For a spicy nudge, a little chili crisp or a pinch of Aleppo pepper is lovely on top.

For more quick salad ideas with smart prep, peek at this handy overview: Easy variations on lemon dressing. It’s a great way to keep weeknight salads feeling new without a grocery run.

I’ll be honest. The first time I made zucchini-halloumi-salad-with-couscous-lemon-dressing, I expected it to be fine and move on. Instead, it turned into a go to. It’s that balance. Bright, salty, soft, crunchy. And the whole thing comes together in under 30 minutes, which makes it easy to love on busy days.

If you try it, I’d love to hear your tweaks. Add tomatoes. Toss in olives. Use dill instead of mint. Make it yours. Then make it again next week. That’s how favorite recipes happen.