Pan-fried halloumi cheese combined with pearly couscous, fresh herbs, and salad vegetables, makes the best halloumi couscous salad!
Perfect for lunch, dinner, and as a BBQ side dish. It's a tasty and filling couscous halloumi salad to feed a crowd!
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
This is our go-to salad, especially in the summer months when we're hosting BBQs and having beach picnics. It's hard to turn down when it's topped with my absolute favourite cheese, halloumi!
👩🍳Try my curried rice salad recipe next.
Jump to:
✔️ Why should you try it?
- Halloumi and couscous salad combines chewy, salty halloumi with soft couscous and crisp vegetables for a satisfying mix of textures and flavours.
- 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.
One of my favourite halloumi recipes
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.
For this salad, cubes of halloumi are dry-fried in a frying pan until golden and crispy, then tossed through the cooked couscous, fresh herbs and salad vegetables. It's summer on a plate, and it's absolutely divine!
🥘 Ingredients
Halloumi - The star of the show in this halloumi couscous salad!
Couscous - Couscous is a tiny grain made from wheat or barley. It takes seconds to cook and is low cost too, making it a great frugal meal option.
Herbs - I've used fresh flat-leaf parsley and mint in this recipe, but basil would also work well.
Tomatoes - 200g of cherry tomatoes.
Spring Onions - I love the delicate sweetness of spring onions, but if you prefer, you could use half a red onion instead. Just make sure you chop it finely.
Lemons - Both the juice and zest are used in this recipe, and it really helps to bring out the flavour of the halloumi.
Flaked Almonds - An optional extra, but I do love the crunch and texture they give.
The Honey Mustard dressing - This dressing is really special and a combination of Dijon mustard, honey, garlic, balsamic vinegar, cider vinegar, extra virgin olive oil, and salt and pepper. It's a bit of a taste sensation and works so well with the halloumi!
🥄 Equipment
You'll need a sharp knife to cut the salad vegetables and a frying pan to dry fry the halloumi.
The stock can be made in a measuring jug. Just whisk it up once you've added the boiling water, to get rid of any lumps.
🔪 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 bowl and cover with chicken stock (you only need just enough stock to cover the couscous). Place a sheet of clingfilm over the bowl and set it aside.
Two: Mix together the honey mustard dressing ingredients.
Three: Keep whisking to make sure the dressing is lump free and silky smooth.
Four: Chop your fresh vegetables and herbs.
Five: After 20 minutes, take the clingfilm off the couscous and fluff it up with a fork.
Six: In a frying pan, dry fry the halloumi cheese until golden and crispy on the outside.
Seven: Mix everything together in a bowl and spoon into a serving dish.
Eight: The dressing quantities I've given here will make more than you need. Keep adding a spoonful at a time until you are happy with the consistency and taste. Store the rest of the dressing in a jam jar in the fridge. The dressing tastes great on green salads and pasta salad.
🍴 Serving suggestions
I 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.
📖 Variations
If you're not so keen on flaked almonds, substitute them with some dried cherries or apricots.
Chopped cucumber and radishes would add a lovely freshness to the couscous too.
🥡 Storage
The salad will keep in the fridge for up to 3 days. It's a great make-ahead recipe, as you can prep it all the day before.
If you are making it the day before, don't mix in the salad dressing until just before serving. You can make the dressing the day before and store it in a jam jar in the fridge. This will ensure the couscous salad will taste as fresh as possible.
😋Related recipes
Some more halloumi recipes you might enjoy!
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Couscous Halloumi Salad
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
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 and juice
- 2 tablespoon Flaked almonds
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 uncooked couscous in a large bowl and pour over the chicken stock. Add a bit more boiling water if you need to (it should just cover the couscous).140 g Couscous, 300 ml Chicken Stock
- Chop the fresh herbs, spring onions and tomatoes and set aside.2 tablespoon Flat Leaf Parsley, 2 tablespoon Mint, 6 Spring Onions, 200 g Cherry Tomatoes
- Dry fry the halloumi cubes in a frying pan until golden. Set aside.225 g Halloumi
- Mix together the honey mustard dressing ingredients and whisk until 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
- Fluff up the couscous with a fork, add the herbs and vegetables, lemon juice and zest, mix in the halloumi, then gradually add the dressing. Add a tablespoon at a time until you reach your desired consistency (store any leftover in the fridge). Mix well and add the flaked almonds on top.½ Lemon, 2 tablespoon Flaked almonds
Gloria
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.
Jeannette
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
It's lovely and summery isn't it! We love it.
Sue
I love everything I see here! Can't wait to give it a try!
Jacque Hastert
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.
Amy D
This looks so fresh and delicious! I love salads and think this is a must-try! I love the addition of couscous.
Beth Sachs
The couscous helps to make this a meal i itself if you wanted.
Michelle | Sift & Simmer
Couscous and halloumi sound and look incredible together! Yum!