Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe
If you’ve been searching for a vibrant, bursting-with-flavor salad that’s both refreshing and satisfying, then the Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe is about to become your new obsession. This dish hits all the right notes: the warm, slightly salty grilled halloumi contrasts beautifully with the juicy pomegranate seeds, while the fluffy couscous soaks up every drop of the zesty mint-lemon dressing. It’s a colorful, textural delight that’s perfect for any season, whether as a light lunch or a show-stopping side at your next gathering.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating a harmony of flavors and textures. From the chewy, golden cheese to the crunchy, sweet bursts of pomegranate, every element adds a unique touch that makes this salad sing.
- 1 cup couscous: Provides a light and fluffy base that’s easy to prepare and soaks up the dressing beautifully.
- 1 cup boiling water or vegetable broth: Infuses the couscous with extra flavor when using broth.
- 8 oz halloumi cheese, sliced: Adds a satisfyingly chewy, salty bite that grills up golden and crispy.
- 1 cup pomegranate seeds: Bursts of juicy sweetness and crunchy texture that brighten the salad.
- 1/2 cup fresh mint leaves, chopped: Brings a cool, aromatic freshness that lifts the entire dish.
- 1/4 cup red onion, finely chopped: Adds a mild, sharp crunch to balance sweetness.
- 1/2 cup cucumber, diced: Provides cooling crispness and a subtle watery crunch.
- 1/4 cup olive oil: Forms the rich base of the dressing, tying all flavors together.
- Juice of 1 lemon: Delivers a bright, tangy zing that enlivens the salad.
- 1 tsp honey or maple syrup: Balances acidity with gentle sweetness in the dressing.
- Salt and pepper, to taste: Essential seasoning that enhances every ingredient’s natural flavors.
How to Make Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe
Step 1: Prepare the Couscous
Start by placing the couscous in a large bowl, then pour the boiling water or vegetable broth over it. Cover the bowl tightly and let it sit for about 5 minutes. This allows the couscous to absorb the liquid and become tender. When ready, fluff it gently with a fork to separate the grains for a light and airy texture. This simple step lays a perfect foundation for the salad.
Step 2: Grill the Halloumi
Next, heat a non-stick pan over medium heat until hot. Place the halloumi slices into the pan and grill for 2 to 3 minutes on each side. You’re looking for a gorgeous golden-brown crust that adds crispness and caramelized flavor to this salty cheese. Once cooked, set the halloumi aside to keep warm while you prepare the rest of the salad.
Step 3: Whisk the Mint-Lemon Dressing
In a small bowl, combine the olive oil, fresh lemon juice, honey (or maple syrup), salt, and pepper. Whisk vigorously until the dressing is emulsified, creamy, and glossy. This dressing is the heart of the dish, balancing tartness and sweetness while carrying the fresh mint aroma that makes the Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe truly unforgettable.
Step 4: Toss the Salad Ingredients
Add the pomegranate seeds, chopped mint, finely diced red onion, and cucumber directly into the fluffed couscous. Pour over the dressing and gently toss everything together so the flavors mingle without bruising the delicate ingredients. This step brings together all the textures and tastes, creating a salad full of life and color.
Step 5: Assemble and Serve
Finally, arrange the warm grilled halloumi slices on top of the tossed salad. Serve immediately to enjoy the contrast between the hot cheese and cool, crisp salad. This salad is at its best fresh, showcasing a wide range of tastes and textures all in one vibrant bowl.
How to Serve Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe
Garnishes
To elevate your salad presentation, sprinkle some extra pomegranate seeds and finely chopped mint leaves on top. For a bit of crunch, toasted pine nuts or slivered almonds make excellent garnishes that complement the creaminess of the halloumi and freshness of the couscous.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a wholesome summer meal. It also works wonderfully alongside Mediterranean staples like warm pita bread, hummus, or roasted vegetables, creating a colorful and nutrient-packed feast.
Creative Ways to Present
For entertaining, serve the salad in a large, shallow bowl with the halloumi slices artistically arranged in a circle on top. You can also portion it into individual glass jars for a stunning picnic or lunchbox idea. Adding edible flowers or a drizzle of pomegranate molasses can turn this humble salad into a showstopper.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the couscous, vegetables, and dressing in an airtight container in the fridge for up to 2 days. Keep the grilled halloumi in a separate container to maintain its texture. The salad is best eaten fresh but can still be delicious the next day.
Freezing
Freezing is not recommended for this salad. The freshness of the pomegranate seeds, cucumber, and mint, along with the texture of the halloumi, would not hold up well after thawing. It’s definitely a dish meant to be enjoyed fresh.
Reheating
If you want to enjoy the salad warm, gently reheat the halloumi in a pan for a few minutes. The couscous and salad ingredients are best left cool or at room temperature to keep their vibrant textures and flavors intact.
FAQs
Can I use another grain instead of couscous?
Absolutely! Quinoa or bulgur wheat are great alternatives that add different textures and nutritional profiles while still working wonderfully with the flavors in the recipe.
Is there a substitute for halloumi cheese?
If you can’t find halloumi, try grilling paneer or a firm tofu. These options hold up well on the grill or pan and can mimic that satisfying chewy texture.
Can I make the dressing ahead of time?
Yes, the mint-lemon dressing can be prepared up to 2 days ahead and stored in the fridge. Give it a good whisk before using, as ingredients may separate over time.
How do I keep the pomegranate seeds from getting mushy?
Fresh pomegranate seeds are best added right before serving to maintain their crunch and juiciness. If prepping ahead, store them separately and fold them in last minute.
Is this recipe suitable for vegetarians?
Definitely! This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe is completely vegetarian-friendly, packed with plant-based ingredients and protein-rich cheese.
Final Thoughts
This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe is a joyful celebration of fresh ingredients working in harmony. It’s simple enough for weeknight dinners yet special enough for guests, bursting with colors, flavors, and textures that make every bite a delight. Once you try it, you’ll wonder how you ever lived without this salad in your recipe rotation. So go ahead, grab those ingredients, and let your taste buds embark on a delicious journey!
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Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is a vibrant and refreshing dish perfect for a light lunch or easy dinner. Featuring fluffy couscous soaked in aromatic broth, tangy grilled halloumi cheese, juicy pomegranate seeds, and a zesty mint-lemon dressing, this salad is bursting with contrasting textures and flavors that make each bite delightful.
Ingredients
Couscous Base
- 1 cup couscous
- 1 cup boiling water or vegetable broth
Salad Ingredients
- 8 oz halloumi cheese, sliced
- 1 cup pomegranate seeds
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
Dressing
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the Couscous: Place the couscous in a large bowl and pour the boiling water or vegetable broth over it. Cover the bowl tightly and let it sit undisturbed for 5 minutes to absorb the liquid. Then, fluff the couscous gently with a fork to separate the grains.
- Grill the Halloumi: Heat a non-stick pan over medium heat. Add the halloumi slices and grill them for 2 to 3 minutes on each side until they develop a beautiful golden brown crust. Remove from the pan and set aside.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, honey or maple syrup, salt, and pepper until emulsified and well combined to create a bright and flavorful dressing.
- Assemble the Salad: To the fluffed couscous, add pomegranate seeds, chopped mint leaves, finely chopped red onion, and diced cucumber. Pour the dressing over the salad and toss everything gently to combine the flavors evenly.
- Serve: Top the tossed couscous salad with the warm grilled halloumi slices. Serve immediately to enjoy the contrast of warm cheese with fresh, vibrant salad ingredients.
Notes
- You can substitute vegetable broth with water if preferred; broth adds more flavor.
- For a vegan option, substitute halloumi with grilled firm tofu or omit entirely.
- Adjust the sweetness of the dressing by varying the amount of honey or maple syrup.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To save time, halloumi can be grilled on a grill pan or outdoor grill if available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
