Pan-fried halloumi cheese combined with fluffy pearly couscous, fresh herbs, and crisp salad vegetables creates the ultimate couscous halloumi salad!
This vibrant Mediterranean-inspired salad is quick, easy, and full of flavour - perfect for lunch, a light dinner, or as a colourful side at your next BBQ.
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A Quick Look At The Recipe
✅ Recipe Name: Couscous Halloumi Salad
🕒 Ready In: 20 minutes
👪 Serves: 5
🍽 Calories: 501 per serving
🥣 Main Ingredients: Couscous, halloumi, soring onions, tomatoes, herbs
📖 Dietary Info: Vegetarian, make-ahead friendly
👌 Difficulty:
Summarise & Save This Content On
With golden halloumi, tender couscous, and a delicious honey mustard dressing, it's a filling and satisfying salad that's ideal for meal prep or feeding a crowd at summer BBQs.
If you love salads there are plenty more to try on the blog including my curried rice salad recipe, prawn avocado salad and orzo feta salad.
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✔️ Why should you try it?
- Halloumi is high in protein, helping you stay full and satisfied.
- Quick and easy to prepare-ideal for busy weeknight dinners or fast lunches.
- Can be made ahead of time for added convenience.
What is halloumi cheese?
Halloumi cheese originates from Cyprus in the eastern Mediterranean. It's a semi-hard, unripened, brined cheese that can be made from cow, sheep, or goats milk. It can be eaten raw, but it's a bit special once it's been fried or grilled as it has been in this recipe.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Halloumi - cubed halloumi is pan-fried until golden and crispy on the outside while staying deliciously chewy in the middle.
Couscous - is a tiny grain made from wheat (or sometimes barley). It cooks in minutes, is budget-friendly, and makes a great base for quick, frugal meals.
Fresh Herbs - flat-leaf parsley and mint add freshness and flavour, but basil also works well if that's what you have to hand.
Tomatoes - cherry tomatoes add sweetness, colour, and juiciness to the salad.
Spring Onions - I love their delicate sweetness, but you can swap them for half a finely chopped red onion if preferred.
Lemons - both the juice and zest are used to brighten the salad and really enhance the flavour of the halloumi.
Flaked Almonds - add lovely crunch and texture to the couscous halloumi salad.
Honey Mustard Dressing - a bold, flavour-packed dressing made with Dijon mustard, honey, garlic, balsamic vinegar, cider vinegar, extra virgin olive oil, and seasoning. It's a real taste sensation and pairs perfectly with the salty halloumi.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Halloumi & Chickpea Couscous Salad - stir through drained chickpeas to make the salad more filling and boost the protein, perfect for meal prep or a vegetarian main.
- Mediterranean Couscous Halloumi Salad - add Kalamata olives, roasted red peppers, and a pinch of dried oregano for classic Mediterranean flavours.
- Roasted Vegetable Couscous Halloumi Salad - toss in roasted courgette, aubergine, or sweet potato for a heartier, more autumnal version.
- Pomegranate Couscous Halloumi Salad - sprinkle over pomegranate seeds for bursts of sweetness and colour that pair beautifully with the salty halloumi.
- Lemon & Herb Couscous Halloumi Salad - keep it light and fresh by focusing on extra herbs, lemon zest, and a simpler olive oil dressing.
- Spicy Halloumi Couscous Salad - add chilli flakes, harissa, or a drizzle of chilli oil to the dressing for gentle heat.
- Gluten-Free Version - swap the couscous for quinoa or buckwheat to make the salad gluten-free while keeping it just as satisfying.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the dry couscous in a heatproof bowl and pour over just enough hot chicken stock to cover it. Cover the bowl tightly with clingfilm and set aside to absorb the liquid.
Two: In a small bowl or jug, whisk together all the honey mustard dressing ingredients until smooth and well combined.
Three: While the couscous is soaking, chop the fresh vegetables and herbs and set them aside.
Four: After about 15-20 minutes, remove the clingfilm and fluff the couscous with a fork to separate the grains.
Five: Heat a non-stick frying pan over medium heat and dry-fry the halloumi until golden and crispy on both sides.
Six: Add the chopped vegetables, herbs, and cooked halloumi to the couscous and gently mix to combine. Place in the fridge to cool until you are ready to serve.
Seven: Spoon the dressing over the salad a little at a time, tossing gently, until it's coated to your liking.
Eight: Transfer to a serving dish and serve. Any leftover dressing can be stored in a sealed jar in the fridge and is delicious drizzled over green salads or pasta salads.
Top Tips
- Use minimal liquid for the couscous - only add enough hot stock to just cover the couscous so it stays light and fluffy, not soggy.
- Dry-fry the halloumi in a hot pan - no oil needed. A hot, non-stick pan gives the halloumi a golden, crispy crust while keeping the centre chewy.
- Add the dressing gradually - spoon it in a little at a time and taste as you go to avoid overpowering the salad.
🍴 Serving suggestions
Serve the halloumi couscous salad as a BBQ side dish, along with my easy apple coleslaw, chicken bacon ranch pasta salad, and tuna pasta salad. It pairs well with grilled meats, fish, kebabs, and these courgette & feta burgers. I sometimes take it on picnics and enjoy it with mini quiches or savoury tarts.
It's also great for a quick and easy lunch with leftover lamb and apricot tagine, and it makes a fantastic lunchbox treat at work.
Storage
Store - refrigerate in an airtight container for up to 3 days.
Make-Ahead - Make the dressing ahead of time and store it in a jam jar in the fridge (for up to 5 days).
❓ Frequently asked questions
Try firm tofu, paneer, or feta if you want a softer or lower-fat option.
Yes! Keep the dressing separate until serving to preserve freshness.
Regular couscous cooks quickly, but Israeli (pearl) couscous gives a chewier texture that holds up well in salads (also known as giant couscous).
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Soggy or mushy couscous | This usually happens when too much liquid is added or the couscous is stirred while soaking. Use just enough stock to cover the couscous, leave it covered and undisturbed, then fluff with a fork once all the liquid has been absorbed. |
| Halloumi turns rubbery or tough | Halloumi can turn tough if it releases moisture instead of browning. Pat it dry and cook it in a hot, dry pan, making sure not to overcrowd the pan so it can crisp up properly. |
| Salad becomes soggy after dressing added | Dressing added to hot couscous or halloumi can make the salad soggy. Let everything cool first, then drizzle the dressing gradually. |
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Recipe
Couscous Halloumi Salad
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Ingredients
- 140 g Couscous
- 300 ml Chicken Stock
- 2 tablespoon Flat Leaf Parsley chopped
- 2 tablespoon Mint chopped
- 6 Spring Onions chopped
- 200 g Cherry Tomatoes halved
- 225 g Halloumi cubed
- ½ Lemon zest
- 2 tablespoon Flaked almonds lightly toasted
For the dressing
- 2 tablespoon Dijon mustard
- 2 tablespoon Honey
- 1 Garlic Clove crushed
- 1 teaspoon Balsamic Vinegar
- 4 tablespoon Cider Vinegar
- 10 tablespoon Extra Virgin Olive Oil
- Salt and Papper to seaon
Instructions
- Place the dry couscous in a heatproof bowl and pour over just enough hot chicken stock to cover it. Cover the bowl tightly with clingfilm and set aside to absorb the liquid.140 g Couscous, 300 ml Chicken Stock
- In a small bowl or jug, whisk together all the honey mustard dressing ingredients until smooth and well combined.2 tablespoon Dijon mustard, 2 tablespoon Honey, 1 Garlic Clove, 1 teaspoon Balsamic Vinegar, 4 tablespoon Cider Vinegar, 10 tablespoon Extra Virgin Olive Oil, Salt and Papper to seaon
- While the couscous is soaking, chop the fresh vegetables and herbs and set them aside.2 tablespoon Flat Leaf Parsley, 2 tablespoon Mint, 6 Spring Onions, 200 g Cherry Tomatoes
- After about 15-20 minutes, remove the clingfilm and fluff the couscous with a fork to separate the grains.
- Heat a non-stick frying pan over medium heat and dry-fry the halloumi until golden and crispy on both sides.225 g Halloumi
- Add the chopped vegetables, herbs, lemon zest, and cooked halloumi to the couscous and gently mix to combine. Place in the fridge to cool until you are ready to serve.½ Lemon
- Spoon the dressing over the salad a little at a time, tossing gently, until it's coated to your liking.
- Transfer to a serving dish and sprinkle with flaked almonds. Any leftover dressing can be stored in a sealed jar in the fridge and is delicious drizzled over green salads or pasta salads.2 tablespoon Flaked almonds
Notes
- Use just enough stock to cover the couscous - this keeps the grains light and fluffy rather than soggy. Fluff with a fork once the liquid is absorbed.
- Dry-fry the halloumi in a hot pan without oil so it forms a golden, crispy exterior while staying chewy inside.
- Add dressing gradually - the dressing makes more than you'll need; add it a spoonful at a time until you reach your preferred taste and consistency.
- Make ahead tip: Prep the couscous and dressing in advance, but toss with the dressing just before serving to keep the salad fresh.
Michelle | Sift & Simmer says
Couscous and halloumi sound and look incredible together! Yum!
Amy D says
This looks so fresh and delicious! I love salads and think this is a must-try! I love the addition of couscous.
Beth Sachs says
The couscous helps to make this a meal i itself if you wanted.
Jacque Hastert says
I can't wait to make this salad. I love all the fresh herbs and veggies that are all tossed together to make one delicious and healthy salad.
Sue says
I love everything I see here! Can't wait to give it a try!
Jeannette says
This is perfect indeed! Love the herbs in the couscous and you just can't go wrong with halloumi. Such a wonderful Summer salad for any occasion!
Beth Sachs says
It's lovely and summery isn't it! We love it.
Gloria says
Just give me a fork and I will dig in. What a great side dish, but I would be happy if this was the main event. This would be a hit in my house.