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How to Make It
- Cook the Couscous: Prepare according to package instructions. Fluff with a fork and set aside to cool.
- Grill the Halloumi: Heat olive oil in a nonstick pan and grill halloumi slices until golden and crispy on both sides.
- Make the Dressing: In a small bowl or jar, whisk together lemon juice, olive oil, garlic, mint, honey (if using), salt, and pepper.
- Assemble the Salad: In a large bowl, combine couscous, cucumber, tomatoes, herbs, and pomegranate seeds. Toss with the dressing.
- Top and Serve: Place grilled halloumi on top and serve immediately, warm or chilled.
Serving Suggestions
- Serve as a light lunch or meatless main course.
- Pair with grilled lamb, chicken, or salmon for a heartier meal.
- Make it picnic-perfect by preparing in advance and adding the halloumi just before serving.
Final Thoughts
This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is everything a great salad should be: flavorful, fresh, and full of surprises. With bold Mediterranean influences and a balance of warm and cool ingredients, it’s a dish that feels just as at home at a backyard barbecue as it does at a stylish dinner party.
Want to make it vegan, switch up the grains, or add roasted veggies? Just let me know — I’ve got plenty of delicious twists to share!
