Looking for a refreshing yet filling salad that bursts with flavor, texture, and color? Meet your new go-to: Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing. This beautiful dish is light enough for lunch but substantial enough to hold its own as a main course. It’s perfect for vegetarians, summer meal preppers, or anyone who craves a Mediterranean-inspired, nutrient-packed meal that’s ready in under 30 minutes.

With juicy pomegranate seeds, crispy halloumi, fluffy couscous, and a zesty mint-lemon dressing, this salad strikes the perfect balance between savory and sweet, hearty and fresh.

Who Will Love This Recipe

This salad is a dream for:

• Vegetarians craving a high-protein, satisfying meal
• Health-conscious eaters looking for a fresh and nutrient-dense dish
• Entertainers serving stylish yet simple side dishes
• Meal preppers seeking lunches that hold up well in the fridge
• Anyone tired of boring lettuce-based salads

Whether you’re planning a picnic, prepping a light work lunch, or need a no-fuss dinner, this dish fits right in.

Why This Couscous Salad Works

• ✅ Quick and easy—25 minutes from start to finish
• 🧀 Crispy halloumi brings saltiness and satisfying chew
• 🍇 Pomegranate seeds add bursts of sweetness and antioxidants
• 🍋 Fresh mint and lemon elevate the flavor with brightness
• 🥗 Couscous base makes it hearty and filling
• 🧊 Great served cold or room temp—ideal for lunchboxes or potlucks

Ingredients

Here’s what you’ll need to make 2–3 servings:

Salad:

• 1 cup couscous
• 1 cup boiling water
• 1 block (7 oz) halloumi cheese, sliced
• 1 tbsp olive oil (for frying halloumi)
• ½ cup pomegranate seeds
• ½ cup cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tbsp chopped fresh mint
• Salt and black pepper to taste

Mint-Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp honey or maple syrup
• 1 tbsp finely chopped mint
• Salt and pepper to taste

Tip: Swap honey for maple syrup to make this salad vegan (just use a plant-based halloumi alternative).

Kitchen Equipment Needed

• Heatproof bowl
• Small saucepan or kettle (for boiling water)
• Skillet or nonstick pan
• Mixing bowls
• Whisk
• Cutting board and knife
• Fork (for fluffing couscous)

Step-by-Step Instructions

🔹 Step 1: Cook the Couscous

Place the couscous in a heatproof bowl. Pour over 1 cup of boiling water, cover with a lid or plate, and let it sit for 5 minutes. Then, fluff with a fork to separate the grains. Set aside to cool slightly.

Quick tip: Add a pinch of salt or a splash of olive oil to the water before pouring it over the couscous for added flavor.

🔹 Step 2: Grill the Halloumi

Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the sliced halloumi and cook for 2–3 minutes per side, or until golden brown and crispy. Remove from heat and set aside.

Halloumi tip: Don’t overcrowd the pan—cook in batches if needed for maximum crispiness.

🔹 Step 3: Make the Salad Base

In a large bowl, combine the fluffed couscous, pomegranate seeds, diced cucumber, red onion, and chopped mint. Season lightly with salt and pepper.

🔹 Step 4: Whisk the Dressing

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey (or maple syrup), chopped mint, salt, and pepper until fully combined.

🔹 Step 5: Assemble the Salad

Drizzle the dressing over the couscous mixture and toss gently to coat everything evenly. Top the salad with the grilled halloumi slices.

Optional garnish: Extra mint leaves, lemon wedges, or an extra sprinkle of pomegranate seeds for presentation.

🔹 Step 6: Serve

Serve immediately while the halloumi is warm, or chill for later. This salad is delicious both warm and cold.

Storage Tips

This salad stores beautifully, making it ideal for meal prep.

• Refrigerator: Store in an airtight container for up to 3 days.
• Make ahead tip: Keep the dressing separate and add just before serving to maintain texture.
• Reheating: Halloumi is best freshly grilled, but it can be gently reheated in a pan or microwave before adding to leftovers.

Variations and Swaps

This dish is endlessly adaptable to your preferences or pantry. Try:

• Quinoa or orzo instead of couscous
• Arugula or baby spinach for extra greens
• Chickpeas or lentils for added protein
• Avocado for creaminess
• Feta if you can’t find halloumi
• Dried cranberries instead of pomegranate in off-season
• Toasted pine nuts or walnuts for crunch

Vegan version: Use a plant-based cheese substitute and maple syrup.

What to Serve With This Salad

This salad can stand alone or complement a larger spread. Here are a few pairing ideas:

• Grilled meats or fish (chicken, shrimp, or lamb)
• Flatbread or pita wedges
• Yogurt with herbs for a creamy side dip
• A crisp white wine like Sauvignon Blanc or a dry rosé
• Mint iced tea or sparkling lemon water for a refreshing non-alcoholic option

Frequently Asked Questions (FAQ)

Can I use pearl couscous (Israeli couscous)?

Yes! Cook it according to package instructions instead of steaming it with boiling water.

Is halloumi supposed to be salty?

Yes, halloumi is naturally salty and firm, which makes it perfect for grilling. You can soak it in water for 10–15 minutes if you’d like to reduce the saltiness.

Can I make this ahead of time?

Absolutely. The salad base can be prepped 1–2 days ahead. Grill halloumi just before serving for the best texture, or reheat before assembling.

Is this gluten-free?

Standard couscous is made from wheat and not gluten-free. Substitute with cooked quinoa or millet for a gluten-free version.

Final Thoughts

With bold flavors, vibrant colors, and a perfect blend of textures, this Halloumi & Pomegranate Couscous Salad is the kind of recipe that wows without the fuss. It’s nourishing, crowd-pleasing, and works for any meal of the day. Whether you’re hosting a brunch, packing a picnic, or treating yourself to something bright and flavorful, this salad delivers every time.

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