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Savory Halloumi Couscous Salad with Zesty Lemon Delight

A refreshing Hearty Halloumi Couscous Salad packed with vibrant flavors and healthy ingredients, perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 tablespoons extra-virgin olive oil Adds richness and flavor
  • 2 cloves garlic Minced, provides robust aroma
  • 1 teaspoon ground cumin Adds earthy warmth
  • 1 teaspoon ground coriander Delivers a citrusy note
  • 0.5 teaspoon fine sea salt Enhances overall taste
  • 0.25 teaspoon red pepper flakes Introduces heat
  • 1 can chickpeas Rinsed, a protein source
  • 1 cup couscous Acts as the base for the salad
  • 1.25 cups boiling water Essential for rehydrating couscous
  • 1 tablespoon fresh lemon juice Adds acidity and brightness
  • 1 medium English cucumber Diced, contributes crunch
  • 1 cup cherry tomatoes Halved, a burst of sweetness
  • 0.25 cup red onion Finely chopped, offers sharp flavor
  • 0.5 cup flat-leaf parsley Chopped, freshens the dish
  • 0.25 cup fresh basil Chopped, imparts a sweet herbal note
  • 0.25 cup fresh mint Chopped, contributes refreshment
  • 8 ounces halloumi cheese Sliced, provides creaminess

Equipment

  • Large nonstick skillet
  • Bowls

Method
 

Step-by-Step Instructions
  1. In a large nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over low heat. Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of fine sea salt, and ¼ teaspoon of red pepper flakes. Sizzle for about 2 minutes until fragrant. Stir in 1 can of rinsed chickpeas and warm through for 3 minutes.
  2. In a large bowl, add 1 cup of couscous and pour 1 ¼ cups of boiling water over it. Cover with a plate to allow to steam for 5 minutes. Fluff the couscous with a fork and mix in the juice of 1 fresh lemon.
  3. Add the warm chickpea mixture to the couscous. Fold in 1 diced English cucumber, 1 cup of halved cherry tomatoes, ¼ cup of finely chopped red onion, ½ cup of chopped flat-leaf parsley, ¼ cup of chopped fresh basil, and ¼ cup of chopped fresh mint. Toss gently and adjust salt if needed.
  4. Reheat the skillet over medium heat, adding olive oil if necessary. Slice halloumi cheese into ½-inch thick pieces and cook for 1-2 minutes on each side until golden-brown. Tear halloumi into smaller pieces and sprinkle over the salad before serving.
  5. Transfer the salad to a serving platter or bowl. Drizzle with more fresh lemon juice and enjoy warm, at room temperature, or chilled.

Notes

This salad is perfect for meal prep and tastes even better the next day as flavors meld.