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.
Related Recipes
Keywords