Mediterranean Pearl Couscous Salad with Grilled Halloumi
Servings: 6
A fresh vegetarian couscous salad with tomatoes, cucumber, olives, herbs, lemon dressing, and golden grilled halloumi.
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Ingredients
- * 1 1/2 cups pearl couscous
- * 2 cups vegetable broth or water
- * 1 tablespoon olive oil
- * 1 cup cherry tomatoes halved
- * 1 cup cucumber diced
- * 1/3 cup Kalamata olives sliced
- * 1/4 cup red onion finely diced
- * 1/4 cup fresh parsley chopped
- * 2 tablespoons fresh mint or basil chopped
- * 1/4 cup toasted pistachios or pine nuts optional
- * 8 ounces halloumi cheese sliced
- * 1 teaspoon olive oil for grilling
Lemon Herb Dressing
- * 1/4 cup extra virgin olive oil
- * 2 tablespoons fresh lemon juice
- * 1 teaspoon lemon zest
- * 1 teaspoon Dijon mustard
- * 1 small garlic clove grated
- * 1/2 teaspoon dried oregano
- * 1/4 teaspoon sea salt
- * 1/8 teaspoon black pepper
- * 1 teaspoon honey or maple syrup optional
Instructions
- Bring vegetable broth or water to a boil.
- Stir in pearl couscous and olive oil. Cover and simmer for 8–10 minutes, until tender.
- Fluff couscous with a fork and cool slightly.
- Whisk together dressing ingredients.
- Add couscous, tomatoes, cucumber, olives, red onion, herbs, and nuts to a large bowl.
- Pour dressing over the salad and toss gently.
- Heat a skillet or grill pan over medium heat and lightly brush with oil.
- Grill halloumi for 1–2 minutes per side, until golden.
- Arrange salad on a platter and top with grilled halloumi.
- Finish with herbs, lemon zest, black pepper, and olive oil if desired.
Notes
Grill the halloumi just before serving for the best texture. Refresh leftovers with lemon juice and olive oil after chilling.