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Halloumi & Pomegranate Couscous Salad

A vibrant and healthy salad packed with Mediterranean-inspired ingredients, featuring crispy halloumi, juicy pomegranate seeds, and a refreshing mint-lemon dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup couscous
  • 1 cup boiling water
  • 7 oz halloumi cheese, sliced 1 block
  • 1 tbsp olive oil for grilling
  • ½ cup pomegranate seeds
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely chopped
  • 2 tbsp chopped fresh mint
  • Salt and black pepper, to taste
For the Mint-Lemon Dressing
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp honey or maple syrup
  • 1 tbsp finely chopped mint
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Place the couscous in a heatproof bowl. Pour 1 cup of boiling water over it, cover with a lid or plate, and let it steam for 5 minutes.
  2. Once all the water is absorbed, fluff the couscous with a fork and let it cool slightly.
Grilling Halloumi
  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the halloumi slices and grill for 2–3 minutes per side, or until golden brown and crispy on the edges. Set aside.
Mixing the Salad Base
  1. In a large salad bowl, combine the fluffed couscous, pomegranate seeds, diced cucumber, chopped red onion, and fresh mint. Season with salt and pepper to taste.
Making the Mint-Lemon Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, and chopped mint. Season with salt and black pepper and whisk until the dressing is well combined and emulsified.
Assembling the Salad
  1. Drizzle the dressing over the couscous mixture and toss gently to combine all the flavors.
  2. Top the salad with the grilled halloumi slices. Optionally, add more mint or pomegranate seeds for garnish.
Serving
  1. Serve the salad immediately while the halloumi is warm, or chill for 15–20 minutes and serve cold. Perfect as a light lunch, side dish, or potluck contribution.

Notes

Extra tips include adding greens like arugula or spinach, making it vegan by swapping halloumi for grilled tofu, or boosting protein with chickpeas or roasted nuts. You can also substitute pomegranate with mango, orange segments, or dried cranberries.