Description
Moroccan sunshine dances through this halloumi couscous salad, blending Mediterranean flavors with zesty herbs and grilled cheese. Crisp vegetables and golden halloumi create a refreshing meal you’ll crave all summer long.
Ingredients
Scale
Main Ingredients:
- 1 block (8 ounces/226 grams) halloumi cheese, sliced into ½-inch pieces
- 1 cup couscous
- 1 cup boiling water or vegetable broth
Vegetables and Herbs:
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons fresh mint, chopped (optional)
Dressing and Cooking Ingredients:
- 4 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the couscous by transferring it to a heatproof container and saturating with boiling liquid. Seal tightly and allow to steam for 5 minutes until grains become tender and fluffy.
- While couscous hydrates, warm a skillet with a thin layer of oil over medium temperature. Sear halloumi slices until they develop a golden-brown exterior, approximately 2-3 minutes per side.
- Create the vinaigrette by combining dressing components in a compact mixing vessel. Whisk vigorously until the mixture emulsifies and transforms into a cohesive sauce.
- Assemble the salad foundation by combining the cooled couscous with diced cherry tomatoes, crisp cucumber segments, finely sliced red onion, and freshly chopped herbs.
- Generously drizzle the prepared vinaigrette across the salad, gently tossing to ensure even distribution and thorough coating of ingredients.
- Arrange the caramelized halloumi slices atop the salad, positioning them strategically for visual appeal and optimal temperature contrast.
- Serve the dish immediately while halloumi remains warm, or allow it to rest momentarily and reach a pleasant room temperature for a more relaxed dining experience.
Notes
- Maximize Couscous Flavor by using vegetable or chicken broth instead of water, which adds depth and complexity to the base grain.
- Choose Fresh Halloumi that’s firm and squeak when pressed, ensuring the best texture and golden-brown crispy edges when frying.
- Customize Dietary Needs by substituting couscous with quinoa for a gluten-free version or using plant-based cheese alternative for vegan preferences.
- Elevate Herb Freshness by chopping herbs right before mixing to maintain vibrant color and release maximum aromatic oils into the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg