If you’re ready to impress even your hardest-to-please friends and dazzle your own taste buds, Couscous Salad with Mint-Lemon Dressing is your next go-to obsession. Bright, refreshing, and delightfully speedy, this salad brings together the savory sizzle of halloumi, pops of juicy pomegranate, and a zesty, herb-laden dressing that captures everything wonderful about Mediterranean flavors. With every bite, you’ll get a cheerful celebration of crunchy, creamy, sweet, and tangy — the perfect balance in a bowl. Whether you’re meal-prepping for the week or pulling off a last-minute dinner party, Couscous Salad with Mint-Lemon Dressing is about to become a regular in your kitchen!
Ingredients You’ll Need
One of the things I love most about this recipe is how each simple ingredient stands out while coming together in the most harmonious way. Bright pomegranate, salty halloumi, tender couscous, and fresh herbs mean you’re never short on flavor or color here — and every item has its own special role in making this salad shine.
- Couscous: The wonderfully fluffy base that soaks up all the vibrant flavors and keeps the salad satisfyingly hearty.
- Boiling vegetable broth: Infuses the couscous with a savory backdrop that really elevates every forkful.
- Olive oil (for couscous): Adds a subtle richness and helps the couscous grains stay separate and glossy.
- Salt: Tiny but mighty, just a dash brings out all the flavors in the couscous.
- Halloumi cheese: With its golden crust and squeaky texture, it’s the savory star that makes every serving extra special.
- Olive oil (for frying): Gives the halloumi those irresistible crispy edges.
- Pomegranate seeds: Juicy, tart bursts that add a surprising layer of sweetness and gorgeous color.
- Cucumber: For crunch, freshness, and a cool contrast to the warm halloumi.
- Red onion: A little sharpness and bite to balance the sweet and salty notes.
- Fresh mint leaves: The absolute key to a refreshing flavor in our Couscous Salad with Mint-Lemon Dressing.
- Fresh parsley: Bright green color and a subtle earthiness that pulls the herbs together.
- Lemon juice: Super important for the dressing — total citrusy zing here!
- Extra virgin olive oil: For that silky, lush base in the dressing (and a Mediterranean must-have).
- Honey or maple syrup: Just a teaspoon for a gentle touch of sweetness in the dressing.
- Black pepper: A finishing touch of mild heat to round out all the flavors.
How to Make Couscous Salad with Mint-Lemon Dressing
Step 1: Fluff Up the Perfect Couscous
Start by making your couscous in the simplest — yet tastiest — way. Place the couscous in a large heatproof bowl, then pour over the boiling vegetable broth, a spoonful of olive oil, and that crucial pinch of salt. Cover the bowl with a plate and let it steam for 5 minutes; this creates fluffy grains with zero effort. Once time’s up, fluff the couscous with a fork to break up any clumps and let those fragrant grains breathe.
Step 2: Sizzle the Halloumi
Now it’s time for the showstopper! Heat olive oil in a skillet over medium heat and fry the halloumi slices for just 1–2 minutes per side. You’re looking for a deeply golden, crispy crust while the inside stays soft and springy. Don’t overcrowd the pan — let each piece get the spotlight. Once done, set them aside on a plate while you work on the rest of the salad.
Step 3: Whisk Together the Mint-Lemon Dressing
This is where Couscous Salad with Mint-Lemon Dressing gets all its punchy personality. Whisk up your dressing in a small bowl: lemon juice, extra virgin olive oil, honey (or maple syrup), and a crack of black pepper. The freshness of the mint and brightness of the lemon go beautifully with the cozy couscous and salty halloumi. Taste and adjust as you like — it should be bright, balanced, and herby.
Step 4: Assemble the Salad Magic
Add the pomegranate seeds, diced cucumber, finely chopped red onion, mint, and parsley right into the couscous. Toss it all lightly so every forkful gets a bit of everything. Here’s where your kitchen starts to look like a Mediterranean market — total color bomb! Arrange the couscous mixture on a serving platter, or spoon into bowls for a more casual vibe.
Step 5: Top and Dress
Take those gorgeous fried halloumi slices and layer them over the couscous. Just before serving, drizzle everything with your fresh mint-lemon dressing. The warmth of the cheese, the chill of the salad, and that vibrant dressing together make this Couscous Salad with Mint-Lemon Dressing truly irresistible.
How to Serve Couscous Salad with Mint-Lemon Dressing
Garnishes
The final touch makes all the difference — sprinkle a bit of extra pomegranate and fresh mint over the top for an instant wow factor. If you want to dial the color up even more, scatter on some thinly sliced radishes or a few toasted sunflower seeds for crunch. Trust me, it’s all about the layers of freshness!
Side Dishes
Pair your Couscous Salad with Mint-Lemon Dressing with grilled flatbread, a big bowl of olives, or even a side of hummus. If you’re building a larger Mediterranean spread, roast vegetables like eggplant, peppers, or tomatoes are delicious, and marinated feta or a simple lentil soup rounds the meal out perfectly.
Creative Ways to Present
For summer parties, I love turning this salad into adorable individual jars or cups. You can even layer the couscous and toppings in a trifle dish for a dramatic presentation — those jewel-like pomegranates will steal the show! For picnics, pack it in a sealable container, keep the halloumi and dressing separate, and assemble just before eating for max freshness.
Make Ahead and Storage
Storing Leftovers
If you have extra Couscous Salad with Mint-Lemon Dressing, it keeps beautifully in the fridge for up to three days. Store the salad and dressing separately when possible to keep everything fresh and perky, and add the halloumi slices just before serving so they don’t lose their irresistible crispness.
Freezing
Freezing isn’t recommended for this salad: the veggies can lose their crunch, and the halloumi texture suffers. If you really must preserve leftovers, freeze just the couscous (minus veggies and cheese), then assemble fresh when serving.
Reheating
Want to enjoy it warm? Quickly re-crisp the halloumi slices in a skillet and let the couscous come to room temperature — it’s just as good lightly warmed as it is cold from the fridge. Microwave for a few seconds only if absolutely needed to avoid drying things out.
FAQs
Can I substitute another cheese for halloumi?
Absolutely! While halloumi adds signature chew and crisp edges, you could swap in paneer or even feta (no frying needed) for a similar salty kick. Just know they’ll bring their own textures to your Couscous Salad with Mint-Lemon Dressing.
Is there a gluten-free version?
Yes! Swap out couscous for cooked quinoa — it’s a simple, naturally gluten-free grain that works perfectly in this recipe and soaks up the mint-lemon dressing with just as much flair.
What other fruits work in place of pomegranate?
Try chopped dried apricots or fresh orange segments if pomegranate is out of season. Both add a lovely burst of sweetness to Couscous Salad with Mint-Lemon Dressing!
What protein can I add to make it heartier?
If you want more protein, add a handful of chickpeas, or top with grilled chicken or salmon for a non-vegetarian variation. But honestly, thanks to halloumi, this salad is already quite filling!
Can I prep it ahead for lunches?
Definitely! Portion out the Couscous Salad with Mint-Lemon Dressing into containers, keeping the halloumi and dressing separate until just before eating for the freshest results all week long.
Final Thoughts
There’s something truly magical about the way Couscous Salad with Mint-Lemon Dressing brings together punchy herbs, warm halloumi, and sweet pomegranate jewels. It’s colorful, full of flavor, and totally satisfying. Give it a try — I promise, you’ll want it on repeat!
Print
Couscous Salad with Mint-Lemon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Enjoy a burst of Mediterranean flavors with this Halloumi & Pomegranate Couscous Salad topped with a refreshing Mint-Lemon Dressing. Perfect for a light lunch or as a flavorful side dish.
Ingredients
Couscous:
- 1 cup couscous
- 1 cup boiling vegetable broth
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Halloumi:
- 8 ounces halloumi cheese, sliced into 1/2-inch pieces
- 1 tablespoon olive oil for frying
Salad:
- 1/2 cup pomegranate seeds
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fresh parsley, chopped
Dressing:
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon black pepper
Instructions
- Couscous: Place couscous in a bowl. Pour boiling broth, olive oil, and salt over it. Cover and let sit for 5 minutes, then fluff with a fork.
- Halloumi: Fry halloumi slices in olive oil until golden brown and crisp. Set aside.
- Dressing: Whisk lemon juice, olive oil, honey, and black pepper in a bowl.
- Assembly: Combine couscous, pomegranate seeds, cucumber, red onion, mint, and parsley. Toss gently. Arrange salad, top with halloumi, and drizzle with dressing.
Notes
- For extra freshness, add arugula or baby spinach.
- Salad can be served warm or cold.
- Quinoa can be used instead of couscous for a gluten-free option.
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