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
Scale
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
