Description
A vibrant and refreshing salad featuring golden pan-fried halloumi, fluffy couscous, juicy pomegranate seeds, and fresh herbs, all tossed in a bright mint-lemon dressing.
Ingredients
Scale
For the Crust:
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 teaspoon salt
- 1 cup fresh mint leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup pomegranate seeds
- 1/4 cup sliced almonds, toasted
- 200g halloumi cheese, sliced into 1/2-inch pieces
- 1 tablespoon olive oil (for frying)
- For the dressing: 1/4 cup lemon juice, 1/4 cup olive oil, 1 garlic clove (minced), salt and pepper to taste
Instructions
1. Prepare the Crust:
- Place couscous in a large bowl. Stir in boiling water and salt. Cover and let sit for 10 minutes, then fluff with a fork. Allow to cool slightly.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper. Set aside.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Fry halloumi slices for 2-3 minutes per side until golden brown. Drain on paper towels, then cut into bite-sized pieces.
- To the couscous, add chopped mint and parsley, pomegranate seeds, and toasted almonds. Gently toss to combine.
- Pour the mint-lemon dressing over the salad and toss again to coat evenly.
- Top with the fried halloumi pieces. Serve immediately or at room temperature.
Notes
For a gluten-free version, substitute quinoa for couscous. Halloumi can be grilled instead of pan-fried for a smokier flavor. You can customize the seasonings to taste.