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Halloumi Couscous Salad with Lemon and Fresh Herbs Recipe

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4.1 from 71 reviews

This Halloumi Couscous Salad with Lemon is a vibrant, protein-packed vegetarian dish featuring fluffy lemon and herb couscous, seared halloumi cheese, chickpeas, and fresh colorful veggies. Perfect as a light lunch or dinner, it combines warm spiced chickpeas and fresh herbs with the salty richness of pan-seared halloumi, offering a satisfying and nutritious meal that keeps well for leftovers.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Spiced Chickpeas & Dressing

  • 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

Couscous

  • 1½ cup dried Instant/Quick Cooking couscous
  • 1½ cup boiling water
  • ½ cup fresh lemon juice

Vegetables & Herbs

  • 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

Cheese

  • 8.8 oz Halloumi cheese, sliced ¼-inch (0.5 cm) thick

Instructions

  1. Warm spices and chickpeas: In a large nonstick skillet, combine olive oil, garlic, cumin, coriander, salt, and red pepper flakes. Warm over low heat until spices begin to sizzle, about 1 minute. Add chickpeas and cook, stirring frequently, for about 3 minutes until warmed through. Remove skillet from heat.
  2. Prep couscous: While the chickpeas warm, place couscous in a large bowl. Pour boiling water over couscous, then immediately cover the bowl tightly with a baking sheet or plate to trap steam. Let it sit undisturbed for 5 minutes until water is fully absorbed and couscous is tender. Pour in lemon juice and gently fluff couscous with a fork.
  3. Combine salad: Pour the warm spiced chickpea and oil mixture over the lemony couscous, scraping all the oil from the skillet into the bowl. Toss well to mix. Add cucumber, cherry tomatoes, red onion, parsley, basil, and mint. Toss again to evenly combine. Taste and adjust seasoning with more salt if necessary.
  4. Sear halloumi: Reheat the same nonstick skillet over medium heat. Arrange halloumi slices in the skillet and cook for 1 to 2 minutes per side, until golden brown. Tear seared halloumi into bite-sized pieces and sprinkle over the salad. Serve immediately.

Notes

  • Use instant or quick-cooking couscous for faster preparation; regular couscous will require longer soaking.
  • For gluten-free option, ensure couscous is made from gluten-free grains or substitute with certified gluten-free couscous alternative.
  • Leftovers keep well refrigerated for up to 2 days, making this salad ideal for meal prep.
  • Reheat halloumi gently to avoid overcooking and maintain its texture.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/halloumi-couscous-salad-with-lemon-and-fresh-herbs-recipe/