Description
A vibrant and refreshing salad featuring crispy golden halloumi, fluffy couscous, jewel-like pomegranate seeds, and a bright mint-lemon dressing. Perfect as a light lunch or side dish.
Ingredients
Scale
For the Crust:
- 1 cup couscous
- 1 1/4 cups water or vegetable broth
- 200g halloumi cheese, sliced into 1/2-inch pieces
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts or slivered almonds
- 3 tablespoons extra-virgin olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying halloumi)
Instructions
1. Prepare the Crust:
- Bring water or broth to a boil in a small saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, salt, and pepper. Stir in mint and parsley; set aside.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Cook halloumi slices for 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
- In a large bowl, combine fluffed couscous, pomegranate seeds, and toasted nuts. Pour dressing over and toss gently.
- Arrange the halloumi slices on top or mix them in. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a non-vegetarian option, add grilled chicken or shrimp. Halloumi is best served fresh, but leftovers can be enjoyed cold.