This couscous halloumi salad features lemon couscous, za’atar spiced lentils, and grilled halloumi cheese with fresh oregano. It’s a quick and easy salad that’s perfect for lunch or as a light dinner with garlic toast or roasted vegetables.
This couscous halloumi salad recipe stands out for its rich combination of flavors and textures.
This dish combines fluffy couscous and hearty lentils with the savory goodness of grilled halloumi. The grilled halloumi adds a salty, savory element that pairs beautifully with the mild, nutty taste of couscous and lentils.
The fresh crunch of cucumber and the sharpness of red onion give a refreshing contrast, while the za’atar seasoning and fresh oregano bring an aromatic depth to the dish. Lemon juice ties everything together with its bright acidity.
This couscous halloumi salad is nutritious and delicious and packed with protein and fiber. It’s easy to prepare and can be enjoyed warm or cold, and offers a unique twist on traditional salads with its Middle Eastern-inspired flavors.
Ingredients
See the recipe card for exact amounts.
- Couscous: A staple in many Mediterranean dishes, couscous is light and fluffy, providing a perfect base for the salad. It absorbs flavors well, making it ideal for this recipe. Plus it’s super easy to prepare!
- Lentils: These add a hearty texture and are a great source of protein and fiber, making the salad more filling. I use canned lentils for this salad, making prep super quick.
- Halloumi: A firm cheese that holds its shape when grilled, halloumi adds a savory, salty flavor and a chewy texture.
- Red onion: Offers a sharp, tangy flavor that complements the other ingredients and adds a bit of crunch.
- Cucumber: Adds a refreshing, crisp element to the salad, balancing the richness of the halloumi.
- Za’atar: A Middle Eastern spice blend that adds an aromatic, earthy flavor to the dish.
- Lemon juice: Provides acidity that brightens the flavors and ties the ingredients together.
- Garlic: Adds a pungent, savory depth to the salad.
- Oregano leaves: Fresh oregano adds a hint of peppery, herbal flavor. I grow oregano and love adding it to dishes whenever I can!
- Olive oil: Used to sauté the lentil mix.
- Sliced almonds: Add a nutty crunch, bringing both flavor and texture.
Substitutions
- Couscous: Try quinoa, bulgur, or pearl couscous instead.
- Lentils: Use chickpeas or navy beans instead.
- Halloumi: Try feta cheese as a replacement – it’s creamy in texture and tangier flavor.
- Red onion: Try shallots for a milder flavor.
- Za’atar: Use your favorite seasoning blend instead. Greek seasoning or Italian seasoning would be nice in this recipe.
- Sliced almonds: Try other nuts like walnuts or pine nuts.
Toasting nuts brings out more flavor!
Instructions
Prep Tips
First you’ll prep the couscous, which takes only minutes to make.
- Add the couscous to a bowl.
- Add salt and boiling water.
- Mix quickly and add a lid. Let sit for five minutes.
- Remove the lid, fluff with a fork and stir through 3 tablespoons of lemon juice.
- Sauté the onion, lentils, za’atar, and garlic.
- Add the lentil mix to the couscous.
- Stir to combine.
- Cook the halloumi for 2-3 minutes per side to brown, adding the almonds in for the last 2 minutes to heat through.
Add the halloumi and almonds to the couscous and lentils. Mix well, add the rest of the lemon juice and oregano leaves. Serve warm or cold.
Tips for making couscous halloumi salad
- Fluff the couscous with a fork after cooking to prevent clumping and ensure a light texture.
- Make sure the pan is hot before adding the halloumi to achieve a nice golden crust without sticking.
- Taste and adjust the lemon juice and za’atar to suit your preference.
- Let cool to room temperature before storing in the fridge.
What to serve with grilled halloumi couscous salad
Couscous Halloumi Salad is a versatile dish that pairs well with a variety of other recipes.
If you’re hosting a BBQ, pair it with grilled chicken or a curry burger. For a quick weeknight dinner, serve it with roasted broccoli and carrots or sesame broccoli, and cumin chicken.
For lunch, serve the salad with a side of hummus or tzatziki, and pita bread or flatbread for a filling, healthy option.
Love halloumi? Try air fryer halloumi or green goddess halloumi burgers next!
More Recipes With Couscous
Storage
Store leftover salad in an airtight container in the fridge for 3-4 days. Reheat if needed or enjoy as is.
FAQs
Instant couscous is recommended due to its quick cooking time and ability to absorb flavors well. If you’re looking for a different texture, try pearl couscous, which is larger and chewier and provides a more substantial bite.
Couscous Halloumi Salad
Ingredients
- 200 grams halloumi 1 block, sliced
- ¼ sliced red onion
- ½ cucumber diced
- 1 cup couscous
- ¼ cup lemon juice divided
- 2 tablespoons olive oil divided
- 3 cloves garlic
- 19 oz lentils I buy 540 ml cans
- 2 teaspoons za’atar seasoning
- 2 tablespoon sliced almonds
- fresh oregano leaves
Instructions
- Boil water and prepare a large serving bowl with a lid. I use a plate.
- Add 1 cup of couscous, 1 teaspoon kosher salt, ground black pepper, and 1 cup of boiling water to the boil. Stir briefly with a fork and add the lid. Let sit for at least 5 minutes or until needed.
- In a cast iron or non-stick skillet, heat two teaspoons of oil. Add the onion and saute, stirring often for 5 minutes.
- Add the lentils and heat for 2-3 minutes, or until heated through.
- Add the garlic and za’atar. Saute for about a minute, stirring, until fragrant.
- Remove the lid from the couscous and add 3 tablespoons of lemon juice. Stir. Add the lentil mix on top. Stir briefly.
- Return the pan to the heat and add another teaspoon of oil.
- Add the halloumi and brown for 2-3 minutes per side.
- Heat the almonds slices for the last 1-2 minutes.
- Add the halloumi, almonds, and fresh oregano to the bowl. Stir to combine and add the rest of the lemon juice. Serve hot or cold.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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