Sadia Hussain

Mar 23, 2021

Couscous Salad with Crispy Halloumi Recipe


This gorgeous couscous salad ticks all the boxes. It’s quick and easy, with crunchy, chewy bits and it hits all the right flavor notes. The star of the show in this salad is definitely the crispy, fried Halloumi cheese.

Couscous is a delicate, semolina pasta that is a fantastic staple to keep in your pantry because it cooks in split and can be used in a variety of recipes. It’s a blank canvas so you can really play around with different ingredients and make it your own.


I love adding cheese to my salads. Halloumi is a firm cheese that can stand up to heat and these salty, melty cubes are a perfect replacement for croutons in this colorful salad.


This is a satisfyingly filling salad, so easy to throw together, for lunch or as a side.

Couscous Salad with Crispy Halloumi Recipe

Sadia Hussain

SERVES

4

TOTAL TIME

40 Minutes

INGREDIENTS

  • 1 cup couscous

  • 1 1/2 cup water

  • 1/2 teaspoon salt

  • 1 teaspoon olive oil

  • 2 spring onions, finely chopped

  • 1/2 cup pomegranate kernels

  • 2 dates, chopped

  • A small handful of whole, roasted almonds, roughly chopped

  • 5-6 cherry or grape tomatoes

  • 5-6 olives (optional)

  • Oil for frying

  • 1 block Halloumi cheese, patted dry and cut into cubes

  • 1 large egg, beaten

  • 1 cup bread crumbs or Panko


For the Dressing


  • 2 tablespoons olive oil

  • 1 large lemon, juiced

  • 1 tablespoon tahini paste

  • 1 teaspoon sugar or to taste

  • 1/2 teaspoon salt or to taste

  • A pinch of cinnamon powder (optional)

METHOD

  1. In a large pot, bring water, salt and olive oil to a boil and add couscous. Mix, cover tightly and remove from heat. Set aside for 10 minutes.

  2. Uncover pot and fluff couscous with a fork. Set aside to cool completely. I like to put mine in a plate, covered with a damp tea towel, to cool quickly.

  3. In a frypan, heat enough oil to deep fry the Halloumi cubes.

  4. Dip each cube in egg then bread crumbs and fry until golden. Set aside.

  5. In a large bowl, mix cooled couscous, spring onions, pomegranate kernels, dates, almonds, tomatoes and olives (optional).

  6. In a medium bowl, whisk together olive oil, lemon juice, tahini paste, sugar, salt and cinnamon powder (optional) until creamy.

  7. Right before serving mix dressing with couscous salad a little at a time and gently fold until combined.

  8. Serve with fried Halloumi cubes on top and extra dressing on the side.

Tips and Bits

I like to make a batch of couscous and store in an airtight container in the fridge for other recipes throughout the week.


Feel free to use green or black whole or sliced olives.


Try these fried Halloumi cubes in a bowl of tomato soup.

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