Grilled Halloumi and Couscous Salad

Grilled Halloumi and Couscous Salad is a vibrant and wholesome dish that combines the salty, squeaky texture of grilled halloumi with fluffy, tender couscous, fresh vegetables, and a zesty lemon-herb dressing. This Mediterranean-inspired salad is both satisfying and refreshing, making it perfect for a light lunch, dinner, or as a side dish for gatherings.

The contrast of warm, slightly charred halloumi with the cool, herby couscous and crisp vegetables creates a delightful combination of textures and flavors in every bite.

Why I Love This Recipe

I love this recipe because it balances hearty, satisfying ingredients with bright, fresh flavors. Halloumi is my favorite for grilling; it develops a perfect golden crust while staying wonderfully chewy inside.

The couscous acts as a versatile base, soaking up the zesty lemon dressing and marrying all the flavors together.

Why This Dish is a Must-Try

This dish is a must-try because it combines simplicity, nutrition, and flavor in one bowl. It’s vegetarian-friendly but still filling and packed with protein from halloumi.

The grilled cheese adds a smoky richness that elevates the salad, while the couscous provides a comforting texture.

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes

Servings and Nutritional Info

• Servings: 4
• Calories per serving: Approximately 400 kcal
• Course: Main Course / Salad
• Cuisine: Mediterranean / Vegetarian

Ingredients

For the Salad:

• 1 cup couscous
• 1 1/4 cups boiling water or vegetable broth
• 8 oz (225 g) halloumi cheese, sliced
• 1 tablespoon olive oil (for grilling)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely sliced
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

For the Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Cooking Directions

1. Prepare the couscous: Place couscous in a large bowl and pour over boiling water or vegetable broth. Cover and let sit 5–7 minutes until the liquid is absorbed. Fluff with a fork.
2. Heat a non-stick skillet or grill pan over medium-high heat. Brush halloumi slices lightly with olive oil. Grill halloumi for 2–3 minutes per side until golden brown and slightly charred. Remove from heat.
3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. Combine salad ingredients: In a large bowl, mix couscous, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
5. Drizzle dressing over the salad and toss gently to combine.
6. Top the salad with grilled halloumi slices. Serve immediately, or allow to rest for 5–10 minutes for flavors to meld.

Step-by-Step Preparation Method

1. Cook couscous: Pour boiling water or broth over couscous, cover, let sit 5–7 minutes, then fluff.
2. Prepare halloumi: Slice and brush with olive oil.
3. Grill halloumi: Heat skillet or grill pan, cook 2–3 minutes per side until golden.
4. Make dressing: Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper.
5. Assemble salad: Combine couscous, vegetables, herbs, and olives.
6. Add dressing: Drizzle and toss gently.
7. Top with halloumi: Place grilled halloumi on top and serve.

How to Serve

Serve Grilled Halloumi and Couscous Salad warm or at room temperature. It pairs well with pita bread, roasted vegetables, or a light soup. Drizzle extra olive oil or a squeeze of lemon over the top for added brightness.

Recipe Tips

• Use vegetable broth for cooking couscous for extra flavor.
• Grill halloumi just before serving to keep it warm and slightly crisp.
• Chop herbs finely to evenly distribute flavor.
• Add a pinch of red pepper flakes to the dressing for subtle heat.
• Fluff couscous well to prevent clumping.

Variations

• Roasted Vegetables: Add roasted bell peppers, zucchini, or eggplant for extra color and nutrition.
• Grains Alternative: Substitute couscous with quinoa, bulgur, or farro for different textures.
• Nuts: Sprinkle toasted pine nuts, almonds, or walnuts for extra crunch.
• Vegan Version: Replace halloumi with grilled tofu or tempeh and omit honey from dressing.
• Fruit Addition: Add pomegranate seeds or diced avocado for sweetness and creaminess.

Freezing and Storage

• Storage: Store salad (without halloumi) in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended for halloumi as it loses texture when frozen. Couscous can be frozen separately, but fresh vegetables and herbs should be added fresh.
• Reheating: Grill halloumi fresh and serve over pre-cooked or reheated couscous if desired.

Special Equipment Needed

• Large mixing bowl
• Non-stick skillet or grill pan
• Knife and cutting board
• Measuring cups and spoons
• Small bowl or jar for dressing

FAQ

Q: Can I make this salad ahead of time?
A: Yes, prepare couscous and vegetables in advance, but grill halloumi just before serving.

Q: Can I use frozen halloumi?
A: It is better to use fresh halloumi for grilling; thawed frozen halloumi may become watery.

Q: Can I add more vegetables?
A: Absolutely, bell peppers, zucchini, or roasted carrots are great additions.

Q: Can I make it gluten-free?
A: Yes, substitute couscous with quinoa or rice.

Q: Can the dressing be stored?
A: Yes, the dressing can be stored in the fridge for up to a week. Shake well before using.

Conclusion

Grilled Halloumi and Couscous Salad is a flavorful, nutritious, and visually appealing dish that combines smoky grilled cheese with fresh, herby couscous and vibrant vegetables. Quick to prepare yet impressive in presentation, it’s perfect for lunches, light dinners, or Mediterranean-inspired meals.

The balance of textures and flavors makes it a must-try for anyone seeking a healthy, satisfying, and colorful salad.