If you’re searching for a vibrant, show-stopping dish that sparks both appetite and conversation, this Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is a must-try. It’s a glorious mosaic of flavors: salty, lush halloumi; sweet, juicy pomegranate arils; fresh herbs; and tender, fluffy couscous—all brought to life under a zesty mint-lemon dressing. Whether you’re serving it up as the star of your table or a dazzling side, this salad delivers a parade of color and flavor in every bite.
Ingredients You’ll Need
Every item in this recipe brings a little something special to the table, and together they create a salad that balances texture, taste, and color. Grab the following fresh and simple ingredients to make Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing a true celebration of Mediterranean flavors:
- Couscous: The hearty, fluffy base that soaks up every drop of that lively dressing.
- Boiling water or vegetable broth: Gives the couscous its tender texture and helps deliver easy flavor with each bite.
- Halloumi cheese (sliced): The star protein here: salty, squeaky, and absolutely irresistible when golden and grilled.
- Pomegranate arils: Gorgeous little jewels with a sweet-tart pop that brings freshness and color.
- Chopped cucumber: Crisp, cooling, and ideal for balancing the richness of the halloumi.
- Chopped fresh mint: Mint brightens every forkful with a refreshing, herbal note.
- Chopped parsley: Adds vibrant color and an earthy, clean flavor.
- Chopped scallions or red onion: Lends gentle sharpness that dances perfectly with the sweetness of the pomegranate.
- Olive oil (for grilling): Essential for coaxing the halloumi into golden, crispy perfection.
- For the Mint-Lemon Dressing: This is the soul of the salad, tying every element together!
- Olive oil: A rich, silky base for the dressing.
- Fresh lemon juice: Adds brightness and zing.
- Lemon zest: Packs a fragrant citrus punch.
- Finely chopped fresh mint: Deepens the herbal freshness in every spoonful.
- Dijon mustard: A touch of sharpness and subtle body to the dressing.
- Honey or maple syrup: Gently sweetens, balancing acidity and sharpness.
- Salt and black pepper: Rounds out the flavor; season to taste.
How to Make Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
Step 1: Soak and Fluff the Couscous
Start by placing your couscous in a heatproof bowl. Pour the boiling water or vegetable broth right on top, cover tightly, and let it sit undisturbed for about 5 minutes. This works like magic—when you uncover the bowl, the tiny grains will have transformed into a fluffy cloud, just waiting to be fluffed with a fork. Allow it to cool to room temperature before assembling the salad. This keeps everything fresh and the herbs nice and perky.
Step 2: Sizzle and Brown the Halloumi
While the couscous cools down, heat a tablespoon of olive oil in a nonstick skillet over medium heat. Add slices of halloumi (listen for that sizzle!) and grill them for about 1–2 minutes per side. Watch for a deep golden crust—this is where the magic lies. Carefully remove and set aside. The warm, crisp edges and soft center of each slice are key to the Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing experience.
Step 3: Toss Together the Salad Base
In a large bowl, bring together the fluffed couscous, ruby pomegranate arils, refreshing cucumber, mint, parsley, and scallions (or red onion, if you prefer a deeper bite). These fresh ingredients create delicious contrasts with every forkful. Gently toss to mix and distribute the pops of color.
Step 4: Whisk Up the Mint-Lemon Dressing
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, zesty lemon zest, chopped mint, Dijon mustard, and honey. Don’t forget a good sprinkle of salt and black pepper! This bright, tangy dressing elevates all the flavors in your Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing, making it completely irresistible.
Step 5: Dress and Finish
Pour the mint-lemon dressing over the couscous mixture and use a large spoon to gently toss until every grain is glistening and every ingredient is well coated. Right before serving, top the salad with your golden slices of halloumi. Dive in while it’s warm or chill it in the fridge for a cool, refreshing meal later on.
How to Serve Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
Garnishes
This salad already gleams with its mix of ingredients, but a final scatter of extra mint leaves or a handful of toasted pistachios can add even more pop and crunch. For a Mediterranean touch, a dusting of sumac or a squeeze of fresh lemon right before serving energizes every bite.
Side Dishes
Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is delightfully versatile. Serve it with warm pita, grilled veggies, or a simple bowl of hummus for a well-rounded feast. For picnics, pair it alongside roasted chicken or lamb skewers to impress a crowd and keep the flavors harmoniously Mediterranean.
Creative Ways to Present
For a stunning presentation, try serving the salad in individual bowls topped with artfully arranged halloumi slices, or pile everything on a large platter for a family-style centerpiece. You can even stuff the salad into roasted bell peppers for a colorful, portable variation that’s perfect for buffets or lunches on the go.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing in an airtight container in the fridge for up to two days. The flavors actually mingle and deepen overnight, making your next meal even more delicious. Add a sprinkle of fresh mint or a little extra lemon to revive it right before serving.
Freezing
Freezing is not recommended for this salad, as the halloumi and fresh herbs lose their wonderful textures after thawing. However, you can prepare and freeze the couscous base by itself, then assemble and dress the salad fresh for best results.
Reheating
While this salad shines either warm or chilled, if you want to serve it warm again, simply reheat the halloumi in a nonstick skillet for a minute or two until it regains its golden crust, and gently warm the couscous in the microwave. Toss everything together just before serving for best texture and flavor.
FAQs
Can I make Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing vegan?
Absolutely! Replace halloumi with grilled tofu or another plant-based cheese, and swap honey with maple syrup in the dressing. The result is every bit as refreshing and lively.
What’s the best way to keep the halloumi crispy?
For maximum crispiness, serve the halloumi right after grilling. If it sits too long, it can lose some crunch but will still taste wonderful. You can also return it briefly to the skillet to refresh the edges before serving.
Can I substitute quinoa for couscous?
Definitely! Quinoa works beautifully and makes the salad gluten-free. Just cook the quinoa according to package instructions and proceed with the recipe as written.
Is the salad suitable for meal prep?
It is! Prepare the salad base and dressing ahead of time, store them separately, and grill the halloumi just before serving. This keeps everything fresh and the halloumi perfectly textured.
Can I add more protein to this salad?
Halloumi provides a good amount of protein, but adding chickpeas or grilled chicken can make the Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing heartier if you’re after something extra filling.
Final Thoughts
Give this Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing a spot on your table and watch it light up any meal. It’s easy to prepare, truly crowd-pleasing, and brings together bold flavors that celebrate the best of Mediterranean cooking. Grab your freshest ingredients and dive in—you’ll be so glad you did!
Print
Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is a refreshing and flavorful dish that combines the salty richness of grilled halloumi with the sweet burst of pomegranate arils, fresh herbs, and a zesty dressing. Perfect for a light lunch or side dish.
Ingredients
Couscous:
- 1 cup couscous
- 1 cup boiling water or vegetable broth
Salad:
- 7 oz halloumi cheese (sliced)
- 1/2 cup pomegranate arils
- 1/4 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions or red onion
- 1 tablespoon olive oil (for grilling)
Mint-Lemon Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh mint
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Cook the Couscous: Place couscous in a heatproof bowl. Pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork and allow to cool.
- Grill the Halloumi: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Grill the halloumi slices for 1–2 minutes per side until golden brown. Remove and set aside.
- Prepare the Salad: In a large bowl, combine the fluffed couscous, pomegranate arils, cucumber, mint, parsley, and scallions.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, chopped mint, Dijon mustard, honey, salt, and pepper. Pour the dressing over the couscous mixture and toss gently to combine.
- Serve: Top the salad with grilled halloumi slices just before serving. Serve warm or chilled.
Notes
- This salad is best served the day it’s made but can be stored in the refrigerator for up to 2 days.
- Add chickpeas or grilled chicken for a heartier meal.
- Use quinoa instead of couscous for a gluten-free option.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
