Halloumi and Giant Couscous Salad
A vibrant Mediterranean salad with golden fried halloumi, giant couscous, fresh herbs, and juicy pomegranate seeds, perfect for a light lunch or side.
Fresh herbs like parsley and mint add an aromatic lift, while a simple lemon-olive oil dressing ties everything together with a zingy finish. It's the kind of salad that feels both wholesome and indulgent—perfect for a light lunch, a side dish, or even a main course when you're craving something fresh and satisfying.
Whether you're a longtime halloumi fan or new to this cheese, this recipe is easy to make and endlessly adaptable. Serve it warm or at room temperature, and watch it become a favorite at your table.
Ingredients
- 200g giant couscous (pearl couscous)
- 250g halloumi cheese
- 1 pomegranate, seeds removed
- 1 small cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil, for dressing
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil, for frying (or as needed)
Instructions
- Cook the giant couscous according to package instructions. Drain well and rinse briefly under cold water to stop cooking. Set aside to cool completely.
- Pat the halloumi dry with paper towels, then cut into 1cm thick slices.
- Heat a large non-stick frying pan over medium-high heat and add a drizzle of olive oil. Fry the halloumi slices in a single layer until golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the pan and set aside on a plate.
- In a large mixing bowl, combine the cooled couscous, diced cucumber, sliced red onion, chopped parsley, chopped mint, and pomegranate seeds.
- In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Pour over the couscous mixture and toss well to combine.
- To serve, divide the salad among plates or bowls and top with the warm fried halloumi slices. Serve immediately.
Cook’s tips
- Fry the halloumi just before serving so it stays warm and crispy.
- For extra flavor, add a handful of toasted pine nuts or chopped walnuts.
- If you prefer a more tangy dressing, increase the lemon juice slightly.
Substitutions
- Swap giant couscous for regular couscous or quinoa for a different texture.
- Feta cheese can be used instead of halloumi, but it won't get crispy when fried.
- Use dried pomegranate seeds or omit if unavailable, but fresh is best.
Storage & reheating
Store leftover salad (without the halloumi) in an airtight container in the fridge for up to 2 days. Fry fresh halloumi when ready to serve.
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the couscous, vegetables, and dressing ahead and refrigerate them separately. Assemble and fry the halloumi just before serving for best results.
How do I keep the halloumi crispy?
Fry the halloumi at the last minute and serve immediately. Avoid covering it, as steam will make it soft. If you need to keep it warm, place it in a single layer on a baking sheet in a low oven.
Can I use frozen pomegranate seeds?
Yes, frozen pomegranate seeds work well. Thaw them first and pat dry to prevent excess moisture in the salad.
