
If you’re looking for a quick and nourishing meal that doesn’t compromise on flavour, look no further than this halloumi couscous salad.
This vibrant combination of fluffy pearl couscous, golden halloumi, and fresh vegetables is naturally vegetarian, packed with fibre, and super customisable.
It’s delicious alone, hot or cold, and is just perfect for packed lunches and potlucks. This easy recipe is sure to become a favourite in your rotation!
What ingredients will I need?
To make this delicious vegetarian salad, you will need:
Halloumi cheese
Halloumi is a semi-hard cheese originating from Cyprus, which is traditionally made with a combination of goat’s and sheep’s milk. The cheese is popular for its firm texture and salty flavour, and is perfect for grilling or frying as it takes on a golden crispy exterior.
This hard cheese is like paneer’s saltier cousin, so if you like halloumi, you’ll love my chilli paneer recipe too!
Couscous
Couscous is a staple carb originating from North Africa, and its neutral flavour provides the perfect base for flavoursome salads like these. It cooks quickly which is great for a midweek dinner or lunch.
You are welcome to use regular couscous or pearl couscous (as pictured) in this recipe – I have made it with both and they are equally delicious!
Vegetables, herbs & toppings
The beauty of this halloumi couscous salad lies in its versatility. I love adding a mix of roasted vegetables (think tomatoes, courgette, peppers, tenderstem broccoli), and fresh vegetables (onions, cucumber, olives).
And the secret to making this dish delicious is in the addition of fresh herbs. My personal favourites are coriander and mint, but feel free to make it your own.
Finally, no salad would be complete without a garnish! I love topping the salad with pomegranate seeds for a little sweetness. If you love pomegranate, you’ll love this aloo chana chaat too!
How to make halloumi couscous salad step-by-step:
As always, you can find the full recipe and instructions at the bottom of this blog post.
This vegetarian salad could not be easier to make. Begin by adding the couscous, seasonings and boiling water to a saucepan (photo 1) and setting the couscous to boil.
Meanwhile, prepare the salad dressing and pickled onions (photo 2) and fry the halloumi until golden brown and crispy (photo 3).
Next, sauté the tenderstem broccoli in a saucepan until it is slightly charred (photo 4). You can also cook any other vegetables of your choosing to add to the salad.
Now the halloumi couscous salad is ready to assemble! Add the couscous, halloumi, broccoli, tomatoes, cucumber, pickled onions, olives, herbs and the prepared dressing to a mixing bowl (photo 5).
Use a large spoon to mix all the ingredients together (photo 6), and serve the salad hot or cold with your favourite toppings! I love using pomegranate seeds.
How to make this recipe perfectly
- Cook the halloumi correctly. To ensure your halloumi is melt-in-the-mouth delicious and not tough or chewy, make sure you slice the halloumi thick and cook it in a well-heated pan. The high protein content of halloumi means that if you cook it for too long, it will become rubbery, so be sure to cook it quickly and on high heat!
- Ensure you season your couscous. Couscous alone is very bland, so its a great vessel for lots of flavour. The secret is to add the spices to the water when cooking the couscous – I’ve included full instructions in the recipe below.
- Don’t skip the mint! Fresh mint is what gives this salad a deliciously fresh taste, so I highly recommend including it.
Variations on this recipe
This couscous salad with halloumi is delicious alone, but you can also customise it to make it your own! Here are a few of my favourite variations:
- Switch up the vegetables: Try roasting your favourite vegetables such as courgette (zucchini), bell peppers, or cauliflower! The nuttiness of roasted vegetables makes them a tasty addition to this salad.
- Experiment with different dressings. You could try adding a tomato-based dressing or a few tablespoons of this delicious vegan pesto.
- Add some plant based protein. Boiled/roasted chickpeas, some toasted almonds/seeds, or shredded plant-based chicken would all make tasty additions to this dish. And don’t forget to marinate the protein for maximum flavour!
FAQs
Absolutely! This couscous salad is easily made vegan by swapping the halloumi for your favourite vegan cheese. Alternatively, you can prepare our delicious vegan tofu ‘halloumi’!
I would avoid deep frying the halloumi as it will become overly oily, but grilling is definitely a good option! Make sure your grill is at a correct temperature as the halloumi may stick.
Definitely – quinoa, bulghur wheat, or even orzo would all be delicious choices. Let me know if you try any of these options!
This salad once prepared will store for up to 2 days in an airtight container in the fridge.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Halloumi Couscous Salad
Leave a Review Print Recipe SaveIngredients
For the couscous
- 1/3 cup/ 50 grams Pearl Couscous*
- 1/4 tsp Turmeric
- 1/4 tsp Ground Cumin
- 1/4 tsp Chilli Powder optional
- 1/4 tsp Garlic Granules
For the pickled onions
- 1/2 Red Onion thinly sliced
- 1 tsp Vinegar white vinegar or apple cider vinegar
- 1/2 tsp Sugar
- 2 tbsp Boiling Water
For the dressing
- 1 tsp Olive Oil
- 1 tsp Honey
- 2 tsp Lemon Juice
- 1/4 tsp Dried Mixed Herbs
- 1/2 tsp Chilli Flakes optional
- Salt + Pepper to taste
For the salad
- 100 grams Halloumi Cheese
- 6-7 Cherry Tomatoes sliced
- 4-5 sprigs Tenderstem Broccoli
- 1/4 Cucumber thinly sliced
- 2 sprigs Fresh Mint chopped
- 2 sprigs Fresh Coriander chopped
- 2 tbsp Olives sliced in half
- 1 tbsp Pomegranate Seeds optional, for garnish
Instructions
- First prepare the couscous: add the pearl couscous and seasonings to a small saucepan along with salt and pepper to taste. Add around 1/2 cup boiling water to cover the couscous.
- Cover the saucepan and cook the couscous on medium-low heat for 8-10 minutes or according to packet instructions.
- Meanwhile, prepare the pickled onions: add the thinly sliced red onion, vinegar, sugar and boiling water to a small bowl along with salt and pepper to taste. Stir to combine and set aside.
- Prepare the dressing by mixing together the olive oil, honey, lemon juice, and seasonings in a small bowl until combined. Set aside.
- Cut the halloumi into thick slices and cook in a non-stick frying pan over medium-high heat until it is crispy and golden. If you are using a good non stick frying pan you will not need to add any oil. To avoid the halloumi becoming rubbery, ensure you do not overcook it. Remove the halloumi from the pan, cut it into smaller pieces, and set aside.
- To the same pan, add a drizzle of olive oil and the sliced tenderstem broccoli (or vegetables of choice). Cook until it is slightly charred, set aside, and repeat with any vegetables of your choosing.
- Add the couscous, halloumi, roasted vegetables, cucumber, tomatoes, drained pickled onions, dressing, olives, and herbs to a large mixing bowl. Stir everything together to combine, then serve topped with the pomegranate seeds. Enjoy!
Notes
- Prepared salad will store in an airtight container in the fridge for up to 2 days.
- You can enjoy the salad hot or cold.