Description
For the Salad:
1 cup couscous
1 ¼ cups boiling water
½ teaspoon salt
1 tablespoon olive oil
6 oz halloumi cheese, sliced
½ cup pomegranate seeds
¼ cup chopped cucumber
¼ cup cherry tomatoes, halved
¼ cup toasted almonds or pistachios
2 tablespoons fresh mint, chopped
For the Mint-Lemon Dressing:
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
1 tablespoon fresh mint, finely chopped
Salt and black pepper to taste
Directions:
In a bowl, combine couscous, boiling water, salt, and olive oil. Cover and let sit for 5 minutes, then fluff with a fork.
While couscous is resting, heat a non-stick skillet over medium heat. Sear halloumi slices for 2-3 minutes per side until golden brown. Set aside.
In a small bowl, whisk together all dressing .
In a large bowl, mix the couscous with pomegranate seeds, cucumber, cherry tomatoes, toasted nuts, and fresh mint.
Drizzle the mint-lemon dressing over the salad and toss to combine.
Top with grilled halloumi and serve immediately.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, place the couscous in a heatproof bowl. Pour the boiling water over it, add the salt and olive oil, stir once, then cover tightly with a plate or plastic wrap. Let it steam for exactly 5 minutes before fluffing with a fork to separate the grains. While it rests, prepare your skillet. No oil is needed for the halloumi—simply heat the dry non-stick pan over medium heat. Cook the cheese slices for 2-3 minutes per side until you achieve deep golden-brown grill marks. For the dressing, ensure you whisk the lemon juice, olive oil, honey, and Dijon mustard vigorously until fully emulsified before stirring in the mint. Finally, combine the fluffy couscous with all salad ingredients in a large mixing bowl, add the dressing, toss gently, and arrange the warm halloumi on top.
Serving Suggestions
This vibrant salad is versatile. For a light summer lunch, serve it as a standalone main course. It pairs beautifully with grilled chicken, lamb kebabs, or simple lemon-herb fish fillets for a more substantial dinner. To make it a perfect picnic or potluck dish, pack the dressed salad and halloumi separately, combining them just before eating to keep the cheese from softening. For a presentation boost, serve on a large platter garnished with extra mint sprigs and a sprinkle of pomegranate seeds.
How-to Summary
In brief: Hydrate couscous with boiling water. Pan-sear halloumi until golden. Whisk lemon, oil, honey, mustard, and mint for the dressing. Combine all salad components, toss with dressing, and top with warm cheese. Serve immediately for the best texture contrast.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep components separately. Combine the dressed salad and halloumi only just before serving to prevent sogginess.
What can I substitute for halloumi? Feta (not grilled), pan-fried firm tofu, or grilled chicken are excellent alternatives for different dietary needs.
Is there a gluten-free alternative to couscous? Yes. Use cooked quinoa or gluten-free pearl couscous (made from corn and rice flour) in equal measure.
My couscous is clumpy. How do I fix it? Ensure you use the correct water-to-couscous ratio (1 ¼ cups water to 1 cup couscous). After steaming, fluff it immediately with a fork, breaking up any lumps.
How do I properly toast the nuts? Toast almonds or pistachios in a dry skillet over medium-low heat for 3-5 minutes, shaking frequently, until fragrant and lightly browned.
Common Mistakes to Avoid
Avoid overcooking the halloumi, as it can become rubbery. Remove it from the pan as soon as it’s golden. Do not add the dressing to the salad too far in advance, as the couscous will absorb it all and become mushy. Ensure your boiling water is truly boiling, not just hot, for perfectly tender couscous. Finally, do not skip toasting the nuts—this crucial step unlocks their flavor and adds necessary crunch.
Conclusion
This Halloumi and Pomegranate Couscous Salad is a celebration of textures and flavors, combining salty, crispy cheese with sweet, juicy pomegranate and a zesty mint-lemon dressing. It’s a testament to how simple ingredients can create an extraordinary dish in just 15 minutes. By following the detailed guide and tips provided, you can master this recipe and adapt it to your taste. It’s a reliable, impressive dish perfect for any occasion, from a quick weeknight dinner to entertaining guests.
