Name: Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: ½ cup extra-virgin olive oil; 4 cloves garlic, finely grated or minced; 2 teaspoons ground cumin; 1½ teaspoons ground coriander; 1½ teaspoons fine sea salt; ¼ to ½ teaspoon red pepper flakes; 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed; 1½ cup dried Instant/Quick Cooking couscous; 1½ cup boiling water; ½ cup fresh lemon juice; 1 English cucumber, thinly sliced; 12 oz cherry tomatoes, halved; 1 cup thinly sliced red onion; 1 cup chopped flat-leaf parsley; 1 cup chopped fresh basil; ½ cup chopped fresh mint; 8.8 oz Halloumi cheese, sliced ¼-inch (0.5 cm) thick

Jump to Recipe· 4.1 from 71 reviews

If you’re looking for a vibrant, protein-packed meal that feels as fresh as a summer breeze, the Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe is an absolute must-try. This dish brings together fluffy, lemony couscous with a dazzling mix of crisp cucumbers, juicy cherry tomatoes, and fragrant herbs, all perfectly paired with golden, seared halloumi cheese. Whether you’re seeking a quick lunch or a satisfying vegetarian dinner, this salad hits all the right notes with its bright flavors, lovely textures, and a burst of Mediterranean charm. It’s one of those recipes you’ll find yourself craving again and again!

Ingredients You’ll Need

The image shows a white plate filled with fresh vegetables, layered with bright red cherry tomatoes on the top right, thin light purple strips of red onion just below the tomatoes, and light green cucumber slices arranged neatly at the bottom right. Around the plate, there are several bowls and bunches of herbs and ingredients on a white marbled surface. To the left of the plate, a bowl holds round, beige chickpeas, above it is a small white bowl of golden olive oil. Fresh green basil leaves sit next to some whole and cut lemons on a white plate, and above that, a dark bowl full of yellow couscous is placed. Toward the upper right, a clear glass plate holds white blocks of halloumi cheese, with small dishes of brown cumin, white salt, and red chili flakes neatly arranged on it. Fresh green herbs including parsley, mint, and coriander spread across the midsection. A few cloves of garlic lie near the top right side. A white kettle labeled water is partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe lies in its simplicity and freshness. Each ingredient plays a crucial role—from the aromatic spices that warm the chickpeas to the vibrant herbs that lift the whole dish. Together, they create a colorful, flavorful salad that’s as nourishing as it is delicious.

Extra-virgin olive oil: Adds richness and carries the warm spices beautifully.
Garlic (4 cloves, finely grated): Provides a punch of savory depth without overpowering.
Ground cumin (2 teaspoons): Brings a subtly smoky warmth that complements the couscous perfectly.
Ground coriander (1½ teaspoons): Adds a fragrant, citrusy undertone that brightens every bite.
Fine sea salt (1½ teaspoons): Enhances all the other flavors evenly.
Red pepper flakes (¼ to ½ teaspoon): Offers a gentle heat to keep things interesting.
Canned chickpeas (1 can, rinsed): Provides protein and a creamy texture that balances the salad.
Instant/Quick Cooking couscous (1½ cups): Fluffy base absorbing all the lovely lemony juices.
Boiling water (1½ cups): Essential for perfectly cooking the couscous.
Fresh lemon juice (½ cup): The star of brightness that ties the salad together.
English cucumber (1, thinly sliced): Adds crisp, refreshing crunch.
Cherry tomatoes (12 oz, halved): Bursting with sweet juiciness.
Red onion (1 cup, thinly sliced): Provides a touch of sharpness and color contrast.
Flat-leaf parsley (1 cup, chopped): Brings fresh, herbaceous notes.
Fresh basil (1 cup, chopped): Adds a sweet, slightly peppery aroma.
Fresh mint (½ cup, chopped): Delivers an uplifting coolness throughout.
Halloumi cheese (8.8 oz, sliced): The crowning glory, seared until golden for chewy, salty bites.

How to Make Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe

Step 1: Warm the Spices and Chickpeas

Start by heating the olive oil gently in a large nonstick skillet. Add the grated garlic, ground cumin, coriander, sea salt, and red pepper flakes, warming them until fragrant and sizzling slightly—this is where the magic begins. Toss in the rinsed chickpeas and give them a good stir until they’re warmed through and infused with those beautiful spices. This step builds a deeply flavorful foundation for the salad.

Step 2: Prep the Couscous

While your chickpeas soak up spice, pour the instant couscous into a big bowl and cover it with boiling water. Quickly cover the bowl to trap the steam—this helps create fluffy couscous without fuss. After about five minutes, when all the water has been absorbed, stir in the fresh lemon juice. Use a fork to fluff up the couscous gently, making sure each grain is light, tangy, and ready to absorb all those delicious flavors you’ll add next.

Step 3: Combine the Salad

Now, pour the warm spiced chickpeas and their leftover oil straight into the lemony couscous. Make sure to scrape out every flavorful drop from the skillet. Toss everything together until the couscous and chickpeas are evenly coated. Then, it’s time to introduce your fresh veggies and herbs—cucumber, cherry tomatoes, red onion, parsley, basil, and mint. Mix gently but thoroughly. At this point, taste it and adjust the salt if needed to ensure a perfectly balanced flavor.

Step 4: Sear the Halloumi

Reheat the now-empty skillet over medium heat and lay the halloumi slices down. Cook them until they develop a gorgeous golden crust on both sides, which usually takes about 1 to 2 minutes per side. The crispy exterior with the squeaky-soft interior is what makes halloumi downright irresistible. Tear or slice the warm cheese into bite-sized pieces and scatter them generously over your vibrant salad right before serving.

How to Serve Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe

A clear glass bowl sits on a white marbled surface filled with five distinct layers arranged in neat sections. On the left, a yellow grain layer with small chickpeas creates a textured base. Next to it, bright green leafy herbs are piled loosely, followed by thin pale pink strips of onion in the middle. To the right, a cluster of halved red cherry tomatoes adds a shiny, smooth contrast. At the bottom, overlapping slices of dark green cucumbers with pale interiors form the last layer, balancing the fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of toasted pine nuts or slivered almonds gives an extra crunch that contrasts wonderfully with the chewy halloumi. A few extra fresh herb leaves scattered on top add an inviting pop of green that looks as good as it tastes. A light drizzle of extra lemon juice or olive oil right before serving can brighten and enhance the flavors even further.

Side Dishes

This salad holds its own, but pairing it with warm, crusty bread or pita is a great way to round out a meal for sharing or a casual supper. For a heartier spread, consider pairing it with grilled veggies or a simple lentil soup; the flavors meld deliciously with the lemon and herb notes in the salad.

Creative Ways to Present

For a stunning presentation, arrange the salad on a large platter and heap the halloumi pieces artistically on top. You can also serve individual portions in hollowed-out cucumbers or cherry tomatoes for a fun appetizer twist. Layering the salad in clear glasses makes for a colorful, elegant lunch option on the go, showing off all the fresh ingredients beautifully.

Make Ahead and Storage

Storing Leftovers

This Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe keeps beautifully in an airtight container in the fridge for up to 2 days. The flavors meld even more with time, making it a fantastic option for an easy lunch the next day. Just keep the halloumi separate if you want to maintain its crispy texture.

Freezing

Because of the fresh herbs and texture of halloumi, freezing this salad is not recommended. The couscous and veggies may become mushy, and the cheese will lose its delightful bite. Instead, prepare the couscous and chickpea mixture and freeze only those components if needed, then assemble fresh before serving.

Reheating

If you want a warm meal, gently reheat the couscous and chickpea mixture in a skillet over low heat, stirring occasionally. Add the fresh vegetables and herbs afterward, and re-sear fresh slices of halloumi for that perfect golden crust before combining everything to serve.

FAQs

Can I use regular cooked couscous instead of instant?

Absolutely! Regular couscous works fine; just prepare it according to the package instructions before adding the lemon juice and mixing with the other ingredients. The texture might be slightly different but still delicious.

Is there a gluten-free option for this salad?

Yes! Simply swap the regular couscous with a gluten-free grain like quinoa or millet. Both will absorb the lemon and herbs beautifully and keep the salad hearty and satisfying.

Can I make this salad vegan?

Of course! To keep it vegan, skip the halloumi or replace it with a plant-based cheese alternative that sears well, like tofu or grilled tempeh. The rest of the salad is naturally vegan and packed with flavor.

What herbs can I substitute if I don’t have basil or mint?

Fresh cilantro or dill are great substitutes that add their own unique freshness. Feel free to experiment to suit your taste—the key is fresh, aromatic herbs to keep the salad lively.

How spicy is this salad?

The red pepper flakes add a gentle warmth but nothing overpowering. You can adjust the amount or omit it entirely if you prefer a milder dish, making this recipe very flexible for different palates.

Final Thoughts

I can’t recommend the Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe enough for anyone craving a dish that’s fresh, full of flavor, and wonderfully satisfying. It’s one of those salads that feels both nourishing and indulgent without any fuss. Give it a try and watch it become a beloved staple in your kitchen—it’s perfect for sharing with friends or uplifting your weekday meals.