Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
Ingredients (Serves 2–3):
For the Salad:
1 cup couscous
1 cup boiling water
1 block (7 oz) halloumi cheese, sliced
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint
1/4 cup chopped cucumber (optional)
Olive oil, for frying
For the Mint-Lemon Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 tablespoon finely chopped fresh mint
Salt and black pepper, to taste
Instructions:
Prepare the Couscous: Place couscous in a heatproof bowl. Pour 1 cup boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.
Cook the Halloumi: Heat a small amount of olive oil in a skillet over medium heat. Add halloumi slices and fry for 2–3 minutes per side until golden and crispy. Remove and set aside on a paper towel to drain excess oil.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, chopped mint, salt, and black pepper until well combined.
Assemble the Salad: In a large bowl, combine cooled couscous, pomegranate seeds, chopped mint, and cucumber (if using). Add the fried halloumi slices.
Dress and Serve: Drizzle the mint-lemon dressing over the salad and toss gently to combine. Serve immediately.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2–3