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 salad to feed a crowd!
This is our go-to couscous side dish, especially in the summer months when we’re hosting BBQ’s and having beach picnics. It’s hard to turn down when it’s topped with my absolute favourite cheese, halloumi!
✔️ Why should you try it?
- Great for BBQ’s and picnics
- Easy to make
- Can be made ahead of time and stored in the fridge
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 absolutely divine!
- 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 an ideal frugal meal option.
- Herbs – I’ve used fresh flat-leaf parsley and mint in this recipe, but basil would also work well.
- Tomatoes – I halved 200g of cherry tomatoes and mixed them into the cooked couscous.
- 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!
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.
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 boiling chicken stock (you only need just enough stock to cover the couscous). Place a sheet of clingfilm over the couscous and set 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 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, pasta salads…and, in fact any type of salad!
💭 Top tips
Herbs are king in this couscous salad recipe. Use as much or as little as you like. Here I’ve used mint and flat-leaf parsley. Basil and dill could be added in too for extra flavour.
🍴 Serving suggestions
I usually serve this halloumi couscous salad as a BBQ side dish, along with my easy apple coleslaw. It pairs really 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 makes a fantastic lunchbox treat at work.
If you’re not so keen on flaked almonds, substitute with some dried cherries or apricots.
Chopped cucumber and radishes would add a lovely freshness to the couscous.
The salad will happily sit 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 through the salad dressing until just before serving. You can make the dressing up 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.
Some more halloumi recipes you might enjoy!
- Creamy halloumi curry
- Halloumi pasta
- Halloumi and sweet potato bake
- Halloumi rice bowl
- Chilli halloumi chips
- Halloumi frajitas
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Halloumi Couscous Salad
- 140 g Couscous
- 300 ml Chicken Stock
- 2 tbsp Flat Leaf Parsley chopped
- 2 tbsp Mint chopped
- 6 Spring Onions chopped
- 200 g Cherry Tomatoes halved
- 225 g Halloumi cubed
- ½ Lemon zest and juice
- 2 tbsp Flaked almonds
For the dressing
- 2 tbsp Dijon mustard
- 2 tbsp Honey
- 1 Garlic Clove crushed
- 1 tsp Balsamic Vinegar
- 4 tbsp Cider Vinegar
- 10 tbsp Extra Virgin Olive Oil
- Salt and Papper to seaon
- 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).
- Chop the fresh herbs, spring onions and tomatoes and set aside.
- Dry fry the halloumi cubes in a frying pan until golden. Set aside.
- Mix together the honey mustard dressing ingredients and whisk until combined.
- 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 tbsp at a time until you reach your desired consistency (store any leftover in the fridge). Mix well and add the flaked almonds on top.