Description
A vibrant and refreshing salad featuring pan-seared 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 cup pomegranate seeds
- 1/2 cucumber, diced
- 1/4 red onion, finely sliced
- 1/4 cup fresh mint leaves, chopped
- 3 tbsp 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 1 tbsp olive oil in a pan over medium heat. Cook halloumi slices for 2-3 minutes per side until golden. Set aside.
- Whisk together remaining olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Combine couscous, pomegranate seeds, cucumber, red onion, and mint in a large bowl. Drizzle with dressing and toss gently.
- Top salad with cooked halloumi and serve immediately.
Notes
You can customize the seasonings to taste.