Instructions:
Prepare the Couscous: Start by placing the couscous in a heatproof bowl. Pour over 1 cup of boiling water, cover with a lid or plate, and let sit for 5 minutes. Fluff with a fork and let cool.
Grill the Halloumi: Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Add the sliced halloumi and cook for 2–3 minutes per side until golden and crispy. Remove and set aside.
Mix the Salad Base: In a large bowl, combine the fluffed couscous with pomegranate seeds, diced cucumber, red onion, and chopped mint. Season lightly with salt and pepper.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, chopped mint, salt, and pepper until well combined.
Assemble the Salad: Drizzle the dressing over the couscous mixture and toss gently. Arrange grilled halloumi slices on top.
Serve: Serve immediately or chill before serving. Perfect as a light lunch or vibrant side dish.
Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 2–3
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