Halloumi Couscous Salad

a bowl of salad with halloumi, broccoli and pearl couscous, topped with pomegranate seeds

This flavoursome halloumi couscous salad features pearl couscous, crispy golden halloumi and colourful vegetables.

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 437kcal

Author Shivani Raja

Ingredients

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

*You can also make this recipe using regular couscous. If so, cook the couscous by covering the couscous and letting it steam. Follow the packet instructions if you are unsure.

Prepared salad will store in an airtight container in the fridge for up to 2 days.
You can enjoy the salad hot or cold.

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