Tangy Halloumi Pomegranate Couscous Salad (Print Version)

Bright and tangy Halloumi Pomegranate Couscous Salad. A vibrant mix of pan-fried halloumi, sweet pomegranate, and fluffy couscous for a delightful meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Salad Base

01 - 1 cup instant couscous
02 - 1.5 cups boiling water (or according to package)
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil (for couscous)

→ Halloumi & Freshness

05 - 8 oz (225g) halloumi cheese, sliced 1/4-inch thick
06 - 1/2 cup fresh pomegranate seeds
07 - 1/2 large cucumber, diced small
08 - 1/4 small red onion, finely chopped
09 - 1/4 cup fresh mint, chopped

→ Zesty Dressing

10 - 3 tablespoons fresh lemon juice (from 1-2 lemons)
11 - 3 tablespoons extra virgin olive oil
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - Extra fresh mint sprigs for garnish (optional)

# Instructions:

01 - First things first, let's get that couscous fluffy! Grab a medium bowl, pour in your dry couscous. Now, boil some water – I usually just use a kettle. Once it's boiling, measure out the amount specified on your couscous package (it's usually a 1:1 ratio with water). Pour that hot water over the couscous, add a pinch of salt and a drizzle of olive oil, then cover it tightly with a plate or cling film. Let it sit for about 5-7 minutes. You'll see it plump up, smelling warm and earthy. Honestly, this is where I sometimes forget to add the salt, and then wonder why my couscous tastes a bit… bland. Don't be like me!
02 - Once your couscous has absorbed all that lovely water, take off the cover. Grab a fork and gently fluff it up. You want those grains separate and light, not clumpy. I usually spread it out on a large plate or baking sheet to help it cool down quicker. This step is pretty important because we don't want to add hot couscous to our fresh veggies; it'll make them wilt, and nobody wants a sad, wilty Halloumi Pomegranate Couscous Salad. I’ve definitely rushed this before and ended up with slightly steamed cucumbers, oops!
03 - Okay, time for the star! Slice your halloumi into about 1/4-inch thick pieces. Get a non-stick pan nice and hot over medium-high heat. Add a tiny splash of olive oil, or honestly, sometimes I don't even need it if my pan is truly non-stick. Lay the halloumi slices in a single layer. Let them cook for 2-3 minutes per side, until they're beautifully golden brown and crispy. You'll smell that amazing salty, cheesy aroma filling your kitchen. Don't overcrowd the pan; cook in batches if you need to. I didn't expect that satisfying squeak when I first tried it, but it’s the best!
04 - In a large mixing bowl, combine your cooled, fluffy couscous with the diced cucumber, finely chopped red onion, and those vibrant pomegranate seeds. This is where the Halloumi Pomegranate Couscous Salad really starts to come together visually. I love how the colors pop! Make sure everything is evenly distributed. This step is pretty forgiving; you can totally adjust the amounts of each veggie to your liking. I once added way too much red onion, which resulted in a very spicy bite, so now I go easy.
05 - Time for the simple, zesty dressing! In a small bowl or a jar with a lid, whisk together the fresh lemon juice, good quality olive oil, finely chopped fresh mint, a pinch of salt, and a grind of black pepper. Taste it! Does it need more lemon? More salt? Adjust it to your preference. I always make a little extra dressing because I love how it soaks into the couscous. Sometimes I even add a tiny drizzle of honey if my pomegranate is a bit tart.
06 - Pour that delicious dressing over your couscous and veggie mixture. Toss everything gently to ensure every grain of couscous and every piece of veggie is coated. Finally, gently fold in your beautifully golden, pan-fried halloumi. Give it one last gentle toss. You want the halloumi to stay intact. Serve immediately, or let it sit for a bit for the flavors to meld – it’s honestly good both ways! The Halloumi Pomegranate Couscous Salad should look bright, colorful, and utterly inviting.

# Notes:

01 - Always use a hot, dry pan for the halloumi; otherwise, it just won't crisp up properly, trust me, I've had soggy halloumi.
02 - Store the halloumi and dressing separately from the couscous mix if making ahead to keep textures fresh.
03 - If you don't have pomegranate, dried cranberries or fresh raspberries work well for a similar tart-sweet burst.
04 - Serve this salad with grilled chicken or fish for a truly delightful Mediterranean meal.

# Equipment Needed:

01 - Large mixing bowl
02 - small bowl
03 - non-stick pan
04 - whisk
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 20-25g

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