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.
