Halloumi & Cranberry Couscous Salad with Mint-Lemon Dressing
A refreshing couscous salad with salty halloumi, sweet cranberries, and a bright mint-lemon dressing.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
- Method: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- For the Halloumi:
- 8 oz halloumi cheese, sliced into 1/2-inch thick rectangles
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- For the Salad:
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 cup dried cranberries
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 small red onion, thinly sliced
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the couscous: Place couscous in a bowl, pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork and let cool.
- Prepare the halloumi: Heat 1 tbsp olive oil in a non-stick pan over medium heat. Cook halloumi slices for 2-3 minutes per side until golden brown. Sprinkle with oregano. Set aside.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine cooled couscous, cranberries, pine nuts, mint, parsley, and red onion. Drizzle with dressing and toss gently.
- Top with halloumi and serve: Arrange the halloumi slices on top of the salad. Serve at room temperature or chilled.
Notes
For a vegan version, omit the halloumi and substitute with grilled tofu or tempeh. You can also add crumbled feta if desired.
Nutrition
- Calories: 425 kcal
- Sugar: 14 g
- Fat: 24 g
- Carbohydrates: 38 g
- Protein: 16 g
Find it online: https://cheerychop.com/halloumi-couscous-salad-recipe/