Pan-Fried Halloumi, Cherry Tomato & Pearl Couscous Salad
This Pan-Fried Halloumi, Cherry Tomato & Pearl Couscous Salad is everything you want in a vibrant, feel-good meal; fresh, colourful, and full of Mediterranean flavour. The chewy pearl couscous provides a hearty base, while juicy cherry tomatoes and crisp cucumber bring lightness and crunch. Add golden pan-fried halloumi on top, and you’ve got a dish that feels both indulgent and nourishing.
It’s a recipe made for those days when you want something delicious but low-fuss. It comes together in under 30 minutes and is perfect for lunch, dinner, or as a stunning salad to share. The halloumi adds just the right amount of saltiness, balancing beautifully with the tangy lemon dressing and the natural sweetness of cherry tomatoes. The fresh herbs, mint and parsley, take it up a notch, adding fragrance and colour that make this salad feel restaurant-worthy.
Whether you’re cooking for one or feeding the family, this salad is versatile, satisfying, and endlessly adaptable. It’s vegetarian-friendly, great for meal prep, and can easily be bulked out with extra greens or grains. Plus, it’s the kind of salad that makes you feel good from the inside out; fresh, wholesome, and full of texture.
Pan-Fried Halloumi, Cherry Tomato & Pearl Couscous Salad
Rate this RecipeEquipment
- Medium saucepan
- Medium frying pan
- Large mixing bowl
- Small bowl or jar (for dressing)
- Knife and chopping board
- Measuring Cups and Spoons
- Wooden spoon or tongs
Ingredients
- 1 1/2 cups pearl couscous
- 2 lebanese cucumbers chopped
- 2 cups cherry tomatoes quartered
- 1/2 red onion finely chopped
- 1 cup parsley leaves finely chopped
- 1 cup mint leaves roughly chopped
- 1/2 cup almonds toasted, roughly chopped
- 1 tablespoon extra virgin olive oil
- 180 g halloumi cheese cut into strips
- lemon wedges to serve
Dressing
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 lemon juice squeezed
Instructions
- Fill a medium saucepan with salted water and bring to the boil. Add the pearl couscous and reduce to a simmer. Cook gently for about 8–10 minutes (check packet instructions). Drain and set aside.
- For the dressing: Mix all the ingredients together in a jug or screw top jar. Set aside.
- For the salad: Place the pearl couscous, cucumber, cherry tomatoes, red onion, parsley, mint and toasted almonds in a bowl. Toss gently together. Drizzle over the dressing.
- Place a medium frying pan over medium heat. Add the olive oil and let it heat. Add the halloumi pieces and cook for about 3 minutes each side (turn down the heat if they colour too much). Remove.
- Serve the salad into bowls and top with pieces of warm halloumi. Squeeze over fresh lemon juice.
Video
Notes
Practical Cooking Tips & Tricks
- Don’t overcrowd the pan when cooking halloumi — it needs space to crisp up.
- To prevent halloumi from becoming rubbery, cook it on medium (not high) heat.
- You can toast the almonds in the oven or in a dry frying pan — just keep a close eye so they don’t burn.
- Let the couscous cool before adding herbs and halloumi to avoid wilting.
- Use a mix of red and yellow cherry tomatoes for extra colour and sweetness.
Serving Suggestions
- Serve warm as a main salad for lunch or dinner.
- Add a dollop of hummus or tzatziki on the side for a creamy touch.
- Pair with grilled chicken or lamb skewers for a more substantial meal.
- Turn it into a grain bowl by adding rocket or baby spinach.
- Serve as a side dish for summer barbecues or family gatherings.
Make Ahead / Prepare Ahead
- Cook the couscous and chop all veggies up to 2 days ahead.
- Store the dressing separately in a sealed jar.
- Pan-fry halloumi fresh before serving to maintain its texture.
Freezer-Friendly
Not suitable for freezing — best served fresh or chilled.Storage Advice
- Fridge: Store the salad base (without halloumi) in an airtight container for up to 3 days.
- Halloumi: Best cooked fresh; reheat in a pan if needed.
- Leftovers: Can be eaten cold or at room temperature.
Meal Prep Instructions
- Cook and cool the couscous.
- Pre-chop the veggies and herbs.
- Store all components separately.
- Combine and dress just before serving.
- Pan-fry halloumi fresh for best results.
Substitutions
Vegetable alternatives (choose up to 5):- Roasted zucchini – adds warmth and depth.
- Baby spinach – for a leafy variation.
- Red capsicum – for sweetness and crunch.
- Roasted eggplant – for a Mediterranean twist.
- Avocado – for creaminess.
- Grilled tofu – for a dairy-free version.
- Pan-seared salmon – for added richness.
- Chickpeas – for a hearty vegetarian alternative.
Helpful Hints
- Rinse couscous under cold water after cooking to stop it clumping.
- Use fresh herbs generously — they elevate the flavour.
- Add a drizzle of the halloumi pan oil over the salad for extra richness.
- Swap almonds for pine nuts or pistachios for a different crunch.
- Halloumi is best served fresh off the pan — it loses crispness as it cools.
- If you’re serving this as a side, halve the couscous for a lighter portion.
- The dressing can be doubled and kept in the fridge for future salads.
FAQ
1. Can I make this salad ahead of time?Yes! Make the couscous and salad base ahead, then add the halloumi just before serving. 2. Can I use another grain instead of pearl couscous?
Absolutely — try quinoa, freekeh, or brown rice. 3. How do I stop halloumi from sticking to the pan?
Make sure the pan and oil are hot before adding the cheese. Avoid moving it too early — it releases naturally when ready to flip. 4. Can I make this dairy-free?
Yes. Swap halloumi for grilled tofu or roasted chickpeas. 5. What dressing alternatives can I use?
A simple lemon and olive oil dressing or balsamic glaze works beautifully too.
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