Description
A vibrant and refreshing salad featuring pan-fried halloumi, fluffy couscous, juicy pomegranate seeds, and a zesty mint-lemon dressing.
Ingredients
Scale
For the Crust:
- 1 cup couscous
- 1 1/4 cups boiling water
- 250g halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Place couscous in a bowl, pour boiling water over, cover and let sit for 10 minutes. Fluff with a fork.
- Heat a non-stick pan over medium heat. Cook halloumi slices for 2-3 minutes per side until golden brown.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Combine couscous, halloumi, pomegranate seeds, mint, and parsley in a large bowl. Drizzle with dressing and toss gently to combine.
- Serve immediately or chill for 30 minutes for a cooler salad.
Notes
You can customize the seasonings to taste.