This satisfying couscous salad is brimming with colorful veggies, fresh lemon, herbs, chickpeas, and crispy seared halloumi cheese. It's the kind of salad that anyone could get excited about. This Halloumi Couscous Salad is hearty, healthy, and packed with flavor. And, this dish is quick, easy to make, and leftovers make a delicious lunch the next day!
This recipe uses a few clever tricks to maximize flavor and minimize cooking time—such as steaming the couscous directly in the serving bowl, using oil to coax out the flavor of dried pantry spices, and adding plenty of fresh herbs so that they double as the salad's "greens". This Halloumi Couscous Salad with Lemon is perfect for dinners at home, potlucks, work lunches, or any other occasion where you want an easy-but-not-boring salad.
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Why this recipe works
- Quick cooking: This dish is ready in 20 to 25 minutes! There's minimal cooking involved, especially if you use hot water from a kettle to cook the couscous (like we do!). The rest is chopping fresh veggies and herbs. A mandolin makes it even faster.
- Plenty of protein: You don't need to worry about protein with this meatless recipe! There's 17 grams of protein per serving, thanks to the chickpeas, halloumi cheese, and couscous. So you'll stay full and satisfied.
- Blooming spices maximizes flavor: Blooming is a technique of heating spices in oil to amplify their flavor (source). It's super easy to do and takes only a minute or two, and the results are worth it! (The warm oil then does double-duty to season the chickpeas so they don't taste "straight-from-the-can").
- Lots of fresh herbs: This recipe uses fresh herbs to add flavor and freshness in the healthiest way! You can use up any extra herbs that have been sitting around in the fridge. And while you do want to use mostly the tender leaves, a bit of finely chopped stems is okay too.
- Leftovers keep well: This recipe has you covered for dinner and lunch the next day. You don't even need to reheat leftovers. We usually enjoy extra salad cold, straight from the fridge!
About Instant Couscous
Instant Couscous—also known as Moroccan Couscous or Quick Cooking Couscous—is a grain product made from semolina flour. It resembles tiny yellow balls, about the size of cornmeal. Instant Couscous has already been steamed and dried. So, all you need to do at home is rehydrate it in boiling water. Couscous takes only minutes to prepare, so it's a quick and easy addition to lunches or dinners! Couscous is especially great for grain salads, bowls, or veggie side dishes.
Note: Instant couscous is different and much smaller than Israeli or Pearl Couscous. While Israeli (Pearl) Couscous is also delicious, you want to use Instant couscous in this recipe.
Ingredients and substitutes
- Couscous: This recipe calls for Instant (Moroccan) Couscous, which is usually the most common type of couscous stocked at grocery stores. For a gluten-free option, you can substitute Instant Couscous with quinoa instead (see recipe card for details).
- Red onion: Thinly sliced red onion gives this salad a pretty color and onion-y bite. You could substitute thinly sliced shallots instead. Or, thinly sliced shallots (green onions) in a pinch.
- Halloumi cheese: We highly recommend buying halloumi for this recipe—because there are few things better than crispy, salty cheese. But, if you can't find it, you could crumble feta cheese over the salad instead.
- Fresh herbs: This recipe calls for fresh parsley, basil, and mint. You want a good amount of herbs in there, because it makes this dish taste really fresh!
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
This Halloumi Couscous Salad with Lemon is super simple to make! If you have a non-stick skillet, pull it out for this recipe. Using a non-stick skillet to sear halloumi cheese helps it get a crispy crust without sticking to the pan — and without a lot of oil.
Here's how to make this easy couscous salad recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Frequently asked questions
Store leftover Halloumi Couscous Salad in a covered container and refrigerate for up to 3 days.
We usually eat extra salad cold, straight from the fridge! But, if you prefer to bring the salad back up to room temperature, you can use a microwave. If you don't have access to a microwave, you could use a toaster oven (or conventional oven) set to 300°F (150°C), just until warmed through. Avoid re-cooking the salad, since it'll soften the veggies and herbs.
The couscous can be substituted with cooked quinoa, which is a gluten-free alternative. 3 cups of cooked quinoa can replace 1.5 cups of dried couscous. Refer to the recipe card for full details.
You can use crumbled feta cheese instead of halloumi — or alternatively, leave the cheese out altogether. If you are omitting the cheese, taste and season the salad with more salt if needed. (Halloumi and feta are both salty cheeses).
📖 Recipe
Halloumi Couscous Salad
Ingredients
- ½ cup extra-virgin olive oil
- 4 cloves garlic, finely grated (ideally on a microplane, otherwise minced)
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1½ teaspoons fine sea salt
- ¼ to ½ teaspoon red pepper flakes
- 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed
- 1½ cup couscous (dried Instant/Quick Cooking, see note 1)
- 1½ cup boiling water (from kettle or stove)
- ½ cup fresh lemon juice
- 1 English cucumber, thinly sliced
- 12 oz cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 1 cup chopped flat-leaf parsley
- 1 cup chopped fresh basil
- ½ cup chopped fresh mint
- 8.8 oz Halloumi cheese, sliced (¼-inch/0.5 cm thick)
Instructions
- Warm spices and chickpeas: In a large nonstick skillet (see note 2), combine olive oil, garlic, cumin, coriander, salt, and red pepper flakes. Warm over low heat until the spices begin to sizzle, about 1 minute. Add chickpeas and cook, stirring frequently, until warmed through, about 3 minutes. Remove skillet from heat.
- Prep couscous: Meanwhile, add couscous to a large bowl and pour the boiling water over top. Immediately cover the bowl with a baking sheet or plate, to trap in the steam. Let steam for 5 minutes undisturbed, or until water is fully absorbed and couscous is tender (see note 3). Pour in lemon juice. Use a fork to gently fluff the couscous.
- Combine: Pour the oil and chickpea mixture over the lemony couscous (scrape as much oil as you can into the bowl, then set aside the skillet without wiping it down). Toss to mix. Add cucumber, tomatoes, red onion, parsley, basil, and mint. Toss again, to mix. Taste and season with more salt if needed.
- Sear halloumi: Reheat the nonstick skillet over medium heat. Arrange the halloumi in the skillet and cook until both sides are golden-brown, 1 to 2 minutes per side. Tear halloumi into bite-sized pieces and sprinkle over the salad, then serve.
Notes
- Nonstick skillet: We highly recommend using a nonstick skillet because it will help prevent the halloumi cheese from sticking to the pan. (You don't want to lose any of the beautiful crispy cheese to the skillet!). If you don't have a nonstick skillet, add more olive oil to the skillet after scraping out the spiced olive oil and chickpea mixture.
- Tip for cooking couscous: Pour the water all over the couscous so that it steams evenly. If for some reason the couscous isn't tender after steaming, feel free to add another splash or two more of boiling water, then fluff with a fork, cover and let steam for another minute. But, be careful to not add too much water because there will be more liquid (lemon juice) added after steaming.
- Gluten-free option: Substitute the dried couscous for cooked quinoa. Use 3 cups cooked quinoa to replace 1½ cups dried Instant couscous. In step 2, skip everything to do with cooking the couscous (no boiling water needed)...but do add the lemon juice to the cooked quinoa. Proceed with the rest of the recipe as written.
- Storage tips: Store extra salad in a covered container and refrigerate for up to 3 days. Leftovers can be served cold or at room temperature. If you wish to lightly warm the salad, use a microwave, or a toaster oven (or conventional oven) set to 300°F (150°C), just until warmed through. Avoid re-cooking the salad, since it'll soften the fresh veggies and herbs.
Suzanne B says
Made this for dinner and it was delish! Thanks for this recipe:)
bri says
Hi Suzanne! Yay, glad to hear you enjoyed this couscous salad. Thank you for taking the time to leave a review!
Julia Y says
First time I cooked couscous...I don't know what's taken me so long!! This recipe really hit the spot.
bri says
Hi Julia! So glad you enjoyed this couscous recipe! Thanks for sharing!
Katherine E says
I'm trying to eat vegetarian for January. This salad was a great start! Very good flavours, easy to make, and I divided portions into containers for the week. My colleagues were super jealous of my lunch today. Can't wait to try more recipe
bri says
Hi Katherine! So happy you enjoyed this couscous salad! Hope you find some other veggie recipes you love on our site for this month:)
Sarah H says
Loved this recipe! Will definitely make again.
bri says
So happy to hear you enjoyed this recipe Sarah! Thanks for sharing!
Charlotte says
LOVED this! Such a pretty salad. Very tasty. I made the recipe as is.
bri says
Hi Charlotte! Woohoo, we're thrilled you loved this couscous salad. Hope you have a great weekend ahead!
Emma says
I made this for dinner tonight and it was a hit! Very yummy. The recipe makes lots, so I'm thrilled to have leftovers for tomorrow's lunch. Thank you!
bri says
So happy to hear you enjoyed this couscous salad Emma! Thanks for sharing!