Description
A vibrant couscous salad topped with golden seared halloumi, juicy pomegranate seeds, fresh cucumber, and mint, all tossed in a bright lemon dressing.
Ingredients
Scale
- 1 cup couscous
- 200 grams halloumi cheese, sliced
- 1 cup pomegranate seeds
- 1 medium cucumber, diced
- 1/4 cup fresh mint leaves, chopped
- 1 large lemon, juiced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring water to a boil and place couscous in a bowl. Pour hot water over it, cover, and let it steam for 5 minutes until fluffy.
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
- Sear halloumi slices for 2 to 3 minutes on each side until golden brown.
- Fluff the couscous with a fork and transfer to a mixing bowl.
- Add diced cucumber, chopped mint, and pomegranate seeds to the couscous.
- Whisk together lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the couscous mixture and toss gently.
- Top with warm halloumi and serve immediately or slightly chilled.
Notes
- Toast couscous lightly before adding water for extra flavor.
- Use fresh lemon juice for the best taste.
- Do not overcrowd the pan when cooking halloumi.
- Chop mint just before adding to keep it fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: halloumi couscous salad, pomegranate couscous, mediterranean salad, healthy couscous recipe, vegetarian salad bowl