Halloumi Pomegranate Couscous Salad

Introduction

Learn how to prepare a vibrant and flavorful Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing. This dish combines the savory saltiness of halloumi cheese, the sweetness of pomegranate seeds, the refreshing taste of mint, and the zestiness of a lemon dressing to create a balanced and satisfying meal. Perfect as a light lunch, dinner, or a refreshing side dish, this salad is both nutritious and easy to make.

Detailed Ingredients with Measures

For the salad:

– 1 cup couscous

– 1 1/4 cups boiling water

– 200 grams halloumi cheese, sliced

– 1/2 cup pomegranate seeds

– 1/4 cup fresh mint leaves, chopped

– 1/4 cup fresh parsley leaves, chopped

For the dressing:

– 3 tablespoons olive oil

– 1 1/2 tablespoons fresh lemon juice

– 1 teaspoon honey

– 1/2 teaspoon ground cumin

– Salt and pepper to taste

Prep Time

This recipe requires minimal prep time. You’ll need approximately 15 minutes to measure and prepare the ingredients, including chopping the herbs, slicing the halloumi, and preparing the dressing.

Cook Time, Total Time, Yield

Cook Time: The couscous needs about 5 minutes to absorb the boiling water, while searing the halloumi on a frying pan takes around 3-4 minutes per side. Total cooking time is approximately 10 minutes.

Total Time: Including preparation and cooking, you can expect to spend about 25 minutes in total to prepare this delightful salad.

Yield: This recipe is designed to serve 2-3 people as a main course or 4 as a side dish, depending on portion sizes.

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Detailed Directions and Instructions

Step 1: Prepare the Couscous

1. Place the couscous in a large heatproof bowl.
2. Boil water according to the package instructions for the amount of couscous you’re using.
3. Pour the boiling water over the couscous, cover the bowl with a plate or lid, and let it sit for 5–10 minutes, or until the water is absorbed.
4. Once ready, fluff the couscous with a fork to break apart the grains and set aside to cool.

Step 2: Make the Mint Lemon Dressing

1. In a small mixing bowl, combine freshly squeezed lemon juice, olive oil, honey (or alternative sweetener), and a pinch of salt.
2. Chop fresh mint leaves finely and add them to the bowl.
3. Whisk the dressing well to combine all the ingredients. Taste and adjust seasoning as needed.
4. Set the dressing aside to allow the flavors to meld.

Step 3: Prepare the Vegetables and Pomegranate

1. Remove the seeds from the pomegranate and set them aside.
2. Dice your fresh vegetables, such as cucumber or tomato, if using, into small, bite-sized pieces.
3. Chop any additional herbs (like parsley or cilantro) and set them aside.

Step 4: Cook the Halloumi

1. Slice the halloumi into even slices, approximately ½-inch thick.
2. Heat a non-stick skillet or frying pan over medium heat.
3. Place the halloumi slices in the pan and cook for 2–3 minutes on each side, or until golden brown and slightly crisp.
4. Remove from heat and set aside on a plate.

Step 5: Assemble the Salad

1. In a large mixing bowl, combine the cooked and cooled couscous with the diced vegetables, pomegranate seeds, and any additional chopped herbs.
2. Pour the mint lemon dressing over the salad and toss gently to mix all the ingredients evenly.
3. Taste and adjust seasoning with additional salt or lemon juice, if needed.

Step 6: Add the Halloumi

1. Arrange the cooked halloumi slices on top of the salad or mix them in gently.
2. Serve the salad immediately while the halloumi is still warm.

Notes

Note 1: Couscous Variations

Feel free to use whole wheat couscous, pearl couscous, or quinoa as a substitute if you prefer.

Note 2: Pomegranate Options

If fresh pomegranate isn’t available, you can substitute with dried cranberries or raisins for a similar sweetness.

Note 3: Dressing Adjustments

If you like a tangier flavor, add more lemon juice. For a sweeter dressing, include a bit more honey or a dash of maple syrup.

Note 4: Halloumi Cooking Tips

Make sure the halloumi does not stick to the pan by using a non-stick skillet or lightly greasing your pan beforehand.

Note 5: Serving Suggestions

This salad can be enjoyed warm or cold. It pairs well as a side dish or as a standalone meal.

Note 6: Storage

Store leftovers in an airtight container in the fridge for up to 2 days. For best results, store the halloumi separately and reheat it before serving.
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Cook techniques

Preparing the Halloumi

To ensure the halloumi is perfectly cooked, slice it evenly and pat it dry before frying. Use a non-stick pan over medium heat and cook the halloumi slices until golden brown and crispy on each side.

Making Couscous Fluffy

Pour boiling water or hot stock over the couscous, cover it, and let it steam for the recommended time. Once done, fluff it gently with a fork to avoid clumping.

Combining Pomegranate Seeds

Cut a pomegranate in half and tap the back with a wooden spoon over a bowl to release the seeds. Ensure no white pith ends up in the salad for the best taste.

Preparing the Mint Lemon Dressing

Mix freshly squeezed lemon juice, olive oil, finely chopped fresh mint, and a touch of sweetness like honey. Whisk until well combined to create a balanced dressing that complements the salad.

Assembling the Salad

Combine the fluffy couscous, pomegranate seeds, crispy halloumi, and fresh herbs in a large bowl. Drizzle with the mint lemon dressing right before serving and gently toss to ensure even coating.

FAQ

Can I use a different cheese instead of halloumi?

Yes, you can substitute halloumi with paneer or another grilling cheese that doesn’t melt easily, but the texture and flavor might vary slightly.

Is there a way to make this salad vegan?

To make this salad vegan, replace the halloumi with a plant-based cheese alternative and use agave syrup instead of honey in the mint lemon dressing.

Can I prepare the salad in advance?

Yes, you can prepare the couscous and dressing in advance, but it’s best to cook the halloumi and assemble the salad just before serving to keep the texture fresh.

How do I store leftovers?

Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing and halloumi separate for better freshness when ready to eat.

Can I use dried mint instead of fresh mint?

Fresh mint is recommended for the dressing as it provides a more vibrant flavor, but dried mint can be used if fresh isn’t available. Use a smaller amount since dried herbs are more concentrated.

Conclusion

This Halloumi Pomegranate Couscous Salad with Mint Lemon Dressing is the perfect dish to bring vibrant flavors, textures, and colors to your table. It is refreshing, light, and satisfying, making it a wonderful option for a meal or side dish. The combination of salty halloumi, sweet-tart pomegranate seeds, fluffy couscous, and fresh mint leaves ties together beautifully with the zesty dressing. It’s effortless to prepare but delivers a bold and impressive flavor profile. Try this salad to elevate your mealtime experience with ease.

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