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–+ servings
Halloumi Couscous Salad

Vibrant Halloumi Couscous Salad That Dances with Flavor

This Halloumi Couscous Salad is a celebration of taste and color, featuring fresh veggies and a tangy lemon kick.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 tablespoon Extra-virgin olive oil Pick a high-quality oil for the best results.
  • 4 cloves Garlic Freshly grated works best.
  • 2 teaspoons Ground cumin Infuses the salad with warm earthy flavors.
  • 1.5 teaspoons Ground coriander Adds a citrusy, slightly sweet note.
  • 1.5 teaspoons Fine sea salt Adjust to your personal taste.
  • 0.25-0.5 teaspoons Red pepper flakes Alter based on your spice preference.
  • 1 can Chickpeas Rinsed and packed with protein.
  • 1.5 cups Instant couscous Quick-cook option that absorbs flavors.
  • 1.5 cups Boiling water Used to rehydrate couscous.
  • 0.5 cups Fresh lemon juice Brightens the dish.
  • 1 English cucumber Thinly sliced for crunch.
  • 12 oz Cherry tomatoes Halved for sweetness.
  • 1 cup Red onion Thinly sliced; soaking in water can mellow its intensity.
  • 1 cup Flat-leaf parsley Chopped for brightness.
  • 1 cup Fresh basil Chopped for aromatic flavor.
  • 0.5 cup Fresh mint Chopped for refreshing notes.
  • 8.8 oz Halloumi cheese Sliced for searing; can substitute with feta.

Equipment

  • Large mixing bowl
  • Nonstick skillet

Method
 

Step-by-Step Instructions
  1. In a large nonstick skillet, add olive oil and finely minced garlic. Heat over low for about 1 minute until fragrant. Stir in ground cumin, ground coriander, fine sea salt, and red pepper flakes. Add the rinsed chickpeas and warm everything for another 3 minutes.
  2. In a large mixing bowl, combine the instant couscous and the boiling water. Cover tightly and let sit for 5 minutes, then fluff with a fork and drizzle in fresh lemon juice.
  3. Mix the spiced chickpea mixture into the fluffed couscous and fold in cucumber, cherry tomatoes, red onion, parsley, basil, and mint. Adjust seasoning as needed.
  4. Sear halloumi in the skillet over medium heat for about 1 to 2 minutes per side until golden-brown. Tear into bite-sized pieces and scatter over the salad before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

For gluten-free, replace couscous with quinoa. Best enjoyed the same day. Store leftovers in an airtight container for up to 3 days.

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