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–+ servings
Halloumi Couscous Salad

Refreshing Halloumi Couscous Salad for Quick Flavor Bliss

A vibrant and quick Halloumi Couscous Salad featuring crispy halloumi, fluffy couscous, and fresh veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • ½ cup Extra-Virgin Olive Oil Consider avocado oil as a lighter alternative.
  • 4 cloves Garlic, finely grated Fresh garlic is ideal, powdered can work in a pinch.
  • 2 tsp Ground Cumin Coriander is a suitable substitute.
  • 1.5 tsp Ground Coriander Optional but highly recommended.
  • 1.5 tsp Sea Salt Adjust to preference.
  • 0.25 to 0.5 tsp Red Pepper Flakes Omit for a milder salad.
For the Salad Base
  • 1 can Chickpeas, rinsed Easily replace with any other bean.
  • 1.5 cups Couscous, dried Instant/Quick Cooking 3 cups of cooked quinoa is a gluten-free option.
  • 1.5 cups Boiling Water
For the Fresh Components
  • ½ cup Fresh Lemon Juice Vinegar can work but will change the taste.
  • 1 English Cucumber, thinly sliced Zucchini is a great substitute.
  • 12 oz Cherry Tomatoes, halved Use grape tomatoes if unavailable.
  • 1 cup Red Onion, thinly sliced Green onion is a milder alternative.
  • 1 cup Chopped Flat-Leaf Parsley
  • 1 cup Basil
  • 0.5 cup Mint Feel free to substitute with any seasonal herb.
For the Main Protein
  • 8.8 oz Halloumi Cheese, sliced Opt for feta if preferred or leave out for a vegan option.

Equipment

  • nonstick skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large nonstick skillet over medium heat, pour in extra-virgin olive oil. Add garlic, cumin, coriander, sea salt, and red pepper flakes; sauté for about 1 minute until fragrant. Add chickpeas and stir, warming through for 3 minutes.
  2. In a large mixing bowl, add dried couscous and carefully pour over boiling water. Cover with a lid or plate and let steam for 5 minutes. Fluff couscous with a fork and mix in fresh lemon juice.
  3. Gently fold warm chickpea mixture into couscous. Add cucumber, cherry tomatoes, red onion, and fresh herbs. Stir together, adjusting seasonings as necessary.
  4. In the same skillet, heat over medium-high. Place halloumi slices in skillet and cook for 1-2 minutes until golden brown. Remove, tear into bite-sized pieces, and sprinkle on top of salad.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 200IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Nonstick skillet is essential for searing halloumi. Customize ingredients and spice levels according to preference.

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