Description
A vibrant and refreshing couscous salad featuring grilled halloumi cheese, juicy pomegranate seeds, and a zesty mint-lemon dressing—perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 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
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
Instructions
- Place couscous in a large bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
- Heat a non-stick pan over medium heat. Grill halloumi slices for 2-3 minutes per side until golden brown. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Add pomegranate seeds, mint, red onion, and cucumber to the couscous. Pour dressing over and toss gently.
- Top salad with grilled halloumi slices and serve immediately.
Notes
- Use vegetable broth for extra flavor instead of water.
- Toast couscous lightly before adding water for a nuttier taste.
- Halloumi can be substituted with feta for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg