Description

A refreshing salad combining grilled halloumi, jewel-like pomegranate seeds, and fluffy couscous, all tossed in a zesty mint-lemon dressing. Perfect as a light lunch or a vibrant side dish.

Ingredients

Scale

1 cup couscous
1 1/4 cups boiling water
1/2 teaspoon salt
200g halloumi cheese, sliced into 1/2-inch thick pieces
1 tablespoon olive oil (for grilling halloumi)
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
1/4 cup sliced almonds, toasted (optional)
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons chopped fresh mint
Salt and pepper to taste

Instructions

Prepare the couscous: Place couscous in a large bowl. Pour boiling water over it, add salt, and stir once. Cover with a plate or plastic wrap and let sit for 5-10 minutes until water is absorbed. Fluff with a fork.
Grill the halloumi: Heat a grill pan or non-stick skillet over medium-high heat. Brush halloumi slices with olive oil. Grill for 2-3 minutes per side until golden brown and char marks appear. Remove and cut into bite-sized cubes.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, lemon zest, minced garlic, and chopped mint. Season with salt and pepper to taste.
Assemble the salad: Add fluffed couscous to a large serving bowl. Gently fold in grilled halloumi cubes, pomegranate seeds, fresh mint, parsley, and toasted almonds if using.
Finish and serve: Pour the mint-lemon dressing over the salad and toss gently to combine. Taste and adjust seasoning. Serve at room temperature or chilled. Garnish with extra mint leaves and pomegranate seeds if desired.

Notes

Halloumi does not melt, making it perfect for grilling. If you cannot find halloumi, substitute with firm feta or paneer, but reduce grilling time. For a nut-free version, omit almonds or replace with pumpkin seeds. The salad can be made ahead and stored in the fridge for up to 2 days; refresh with a squeeze of lemon before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Method: Salad
Cuisine: Mediterranean

Nutrition

Calories: 420 kcal
Sugar: 8 g
Fat: 24 g
Carbohydrates: 38 g
Protein: 16 g