Description
A vibrant salad featuring fluffy couscous, crispy halloumi, and juicy pomegranate seeds, perfect for any occasion.
Ingredients
Scale
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 200g halloumi cheese, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup parsley, chopped
- 1 small cucumber, diced
- 2 tbsp olive oil (for frying)
- Salt and pepper to taste
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup
- 1 tbsp chopped fresh mint
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Place the couscous in a large bowl. Pour over the boiling water or vegetable broth, cover with a lid, and let it sit for 5 minutes. Fluff with a fork to separate the grains.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, carefully place the halloumi slices in the skillet, frying until golden brown on both sides—about 2-3 minutes for each side. Set aside to cool.
- In a small bowl, whisk together all the dressing ingredients until well combined.
- Add the diced cucumber, pomegranate seeds, chopped mint, and parsley to the fluffy couscous. Toss gently.
- Drizzle the dressing over the couscous mixture, mixing carefully.
- Top the salad with the crispy halloumi slices and serve immediately or chill in the refrigerator before serving.
Notes
Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg