Go Back
–+ servings

Pan-Fried Halloumi, Cherry Tomatoes & GF Cous Cous Salad

Rate this Recipe
Join to Save Recipe Print Recipe
Servings 4

Equipment

  • Medium saucepan with lid
  • Frying pan
  • Mixing bowl
  • Small bowl or jar (for dressing)
  • Chopping board & sharp knife
  • Measuring Cups & Spoons
  • Fork (to fluff couscous)

Ingredients
  

  • 1.5 cups gluten free couscous
  • 2 lebanese cucumbers chopped
  • 2 cups cherry tomatoes quartered
  • 1/2 red onion quartered
  • 1 cup parsley leaves finely chopped
  • 1 cup mint leaves roughly chopped
  • 0.5 cup almonds toasted, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 180 g halloumi cheese cut into strips

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
 

  • Put the couscous in a bowl. Pour over 2 cups of boiling water, cover with glad wrap and leave for 5 mins. Drizzle with 1 tablespoon olive oil and season well. Fluff with a fork. Leave for another 5 minutes.
  • For the dressing: Mix all the ingredients together in a jug or screw top jar. Set aside.
  • For the salad: Place the 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.

Notes

Cooking Tips for Beginners

  • Don’t overcrowd the pan when cooking halloumi; do it in batches if needed.
  • Use boiling water for the couscous and cover tightly for best results.
  • Prep the herbs and veg while the couscous steams to save time.
 

Serving Suggestions

  • Serve as a standalone vegetarian meal.
  • Pair with grilled chicken, salmon, or tofu for extra protein.
  • Pack into containers for a wholesome lunchbox option.
 

Storage Advice

  • Fridge: Store salad and halloumi separately for up to 3 days.
  • Reheat: Pan-fry or microwave halloumi briefly before serving.
  • Meal prep: Prepare all elements in advance and assemble just before serving.
 

Substitutions

  • GF couscous: Swap for quinoa, brown rice, or lentils.
  • Halloumi: Use grilled tofu, paneer, or even soft-boiled eggs.
  • Almonds: Omit or replace with sunflower seeds for a nut-free version.
 

FAQs

1. Can I use regular couscous?
Yes, if gluten is not an issue, you can use regular couscous—just follow package instructions.
2. Can I serve this cold?
Absolutely. It’s delicious both warm and chilled.
3. Is this salad vegan?
Not as is, but you can make it vegan by swapping halloumi for grilled tofu and omitting the honey in the dressing.
4. Can I make this ahead of time?
Yes! Just keep the halloumi separate and add it fresh before serving.
5. What protein can I add?
Grilled chicken, chickpeas, tofu, or canned tuna work well.
 

Helpful Hints

  • Let the couscous cool slightly before mixing to avoid wilting herbs.
  • Add feta or olives for a Mediterranean twist.
  • Store leftover dressing separately to keep salad fresh.
  • Toast nuts in advance for easy prep.
  • Use colourful heirloom tomatoes for a pretty presentation.
 

Related Recipes on Wholesome by Sarah

 

Keywords

Salad
Gluten Free
Allergen Gluten Free
Category Salad
Member Free