Pan-fried halloumi paired with fluffy pearly couscous, fresh herbs and crisp salad vegetables makes a vibrant and satisfying Couscous Halloumi Salad.
This Mediterranean-inspired salad is quick to prepare, full of flavour and perfect for lunch, a light dinner or as a colourful side at a summer BBQ.
A Quick Look At The Recipe
✅ Recipe Name: Couscous Halloumi Salad
🕒 Ready In: 20 minutes
👪 Serves: 5–6
🍽 Calories: ~501 per serving (approx.)
🥣 Main Ingredients: Couscous, halloumi, spring onions, tomatoes, herbs
📖 Dietary Info: Vegetarian, make-ahead friendly
With golden halloumi, tender couscous and a honey mustard dressing, this salad is filling and makes a great option for meal prep or entertaining.
If you enjoy salads, try other favourites such as curried rice salad, prawn avocado salad or Greek orzo salad for more variety.
✔️ Why should you try it?
- Halloumi adds good protein to keep you feeling satisfied.
- Quick and straightforward to prepare—ideal for busy weeknights or lunches.
- Prepares well ahead: couscous and dressing can be made in advance for convenience.
What is halloumi cheese?
Halloumi comes from Cyprus and is a semi‑hard, brined cheese traditionally made from a combination of cow, sheep or goat milk. It’s especially delicious when fried or grilled, developing a golden crust while remaining pleasantly chewy inside.
🥘 Ingredients
A full ingredients list with Metric and US measurements appears in the recipe card below.
Halloumi – cut into cubes and pan-fried until golden and slightly crisp.
Couscous – cooks quickly and forms a light, tender base for the salad; Israeli (pearl) couscous can be used for a chewier texture.
Fresh herbs – flat-leaf parsley and mint brighten the dish; basil is a fine alternative.
Tomatoes – cherry tomatoes bring sweetness, juiciness and colour.
Spring onions – provide a mild onion flavour; substitute with red onion if you prefer a stronger bite.
Lemon – both zest and juice lift the flavours and complement the halloumi.
Flaked almonds – lightly toasted, they add crunch and texture.
Honey mustard dressing – made from Dijon mustard, honey, garlic, balsamic and cider vinegars, extra virgin olive oil and seasoning; it balances the salty cheese with sweet and tangy notes.
Need to substitute an ingredient?
If you have dietary preferences or allergies, consider swapping ingredients: use quinoa or buckwheat instead of couscous for a gluten-free option, or replace halloumi with firm tofu, paneer or a crumbly cheese like feta for a different texture.
📖 Variations
- Halloumi & Chickpea Couscous Salad – add drained chickpeas for extra protein and heartiness.
- Mediterranean Style – fold in Kalamata olives, roasted red pepper and a pinch of oregano.
- Roasted Vegetable Version – add roasted courgette, aubergine or sweet potato.
- Pomegranate Twist – scatter pomegranate seeds for bursts of sweet brightness.
- Lemon & Herb – emphasise extra herbs, lemon zest and a simple olive oil dressing for a lighter option.
- Spicy Option – add chilli flakes, harissa or chilli oil to the dressing for heat.
- Gluten-Free – swap the couscous for quinoa or buckwheat to keep it gluten-free.
🔪 Instructions
The recipe card below includes ingredient quantities and the full step-by-step method.
One: Place the dry couscous in a heatproof bowl and pour just enough hot chicken stock (or vegetable stock for a vegetarian option) to cover. Cover tightly and leave to absorb.
Two: Whisk the honey mustard dressing ingredients together until smooth.
Three: While the couscous soaks, chop vegetables and herbs.
Four: After 15–20 minutes, remove covering and fluff the couscous with a fork to separate the grains.
Five: Heat a non-stick pan over medium heat and dry-fry the halloumi until golden on both sides.
Six: Add the chopped vegetables, herbs, lemon zest and cooked halloumi to the couscous and gently combine. Chill until ready to serve if desired.
Seven: Toss the salad with the dressing a little at a time, tasting as you go until the balance suits you.
Eight: Transfer to a serving dish and top with flaked almonds. Store any leftover dressing in a sealed jar in the fridge for other salads or pasta.
Top Tips
- Use minimal liquid for the couscous so it stays light and fluffy rather than soggy.
- Dry-fry the halloumi in a hot, non-stick pan without oil to develop a crisp crust.
- Add dressing gradually—the dressing is plentiful, so drizzle and taste until you reach the right balance.
🍴 Serving suggestions
Serve this salad as a colourful BBQ side alongside coleslaw, pasta salads or grilled meats and fish. It also works well with vegetarian mains like courgette and feta burgers, or as a picnic dish paired with small savoury pastries.
Leftovers make a convenient lunch and pair nicely with warm stews or tagines.
Storage
Store: Refrigerate in an airtight container for up to 3 days.
Make-Ahead: Prepare the couscous and dressing in advance and combine just before serving to keep the salad fresh.
❓ Frequently asked questions
Firm tofu, paneer or a crumbly cheese such as feta are good alternatives depending on the texture and flavour you want.
Yes. Keep the dressing separate until serving to prevent the salad from becoming soggy and assemble shortly before eating when possible.
Regular couscous is fast and light; Israeli (pearl) couscous gives a chewier, firmer bite and holds up well in salads.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Soggy or mushy couscous | Too much liquid or stirring while soaking causes this. Use just enough stock to cover and leave undisturbed before fluffing. |
| Halloumi turns rubbery | Pat halloumi dry and cook in a hot pan without overcrowding so it browns instead of steaming. |
| Salad becomes soggy after dressing | Let couscous and halloumi cool before adding dressing, and add the dressing gradually. |
😋 Related recipes
More halloumi recipes to try include courgette fritters, crispy baked halloumi fries, chorizo and halloumi pasta, and a creamy cauliflower & halloumi curry.
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Recipe
Couscous Halloumi Salad
Ingredients
- 140 g couscous
- 300 ml chicken or vegetable stock
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped mint
- 6 spring onions, chopped
- 200 g cherry tomatoes, halved
- 225 g halloumi, cubed
- Zest of ½ lemon
- 2 tbsp flaked almonds, lightly toasted
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 pepper to season
Instructions
- Place the dry couscous in a heatproof bowl and pour over just enough hot stock to cover. Cover and set aside to absorb the liquid.
- Whisk the dressing ingredients together until smooth and set aside.
- Chop the herbs and vegetables while the couscous is soaking.
- After 15–20 minutes, remove the cover and fluff the couscous with a fork.
- Dry-fry the halloumi in a hot non-stick pan until golden on both sides.
- Toss the couscous with the chopped vegetables, herbs, lemon zest and halloumi. Chill if desired.
- Add the dressing gradually, tossing until evenly coated to taste.
- Serve sprinkled with toasted flaked almonds. Store leftover dressing in a sealed jar in the fridge.
Notes
- Use just enough stock to cover the couscous so it remains light. Fluff with a fork after resting.
- Dry-fry halloumi in a hot pan without oil to get the best browning.
- Add dressing a spoonful at a time, as the recipe makes more than you may need.
- Make ahead: prepare couscous and dressing in advance, then toss together before serving.
Nutritional Information (Approximate)
Carbohydrates: 31 g |
Protein: 15 g |
Fat: 36 g |
Saturated Fat: 10 g |
Fiber: 3 g |
Sugar: 8 g
Nutrition is approximate and depends on exact ingredients and portion sizes.