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Hey there, flavor seeker! Craving a dish that’s fresh, vibrant, and bursting with bold textures? This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is your new favorite. Imagine crispy, salty halloumi, juicy pomegranate seeds, fluffy couscous, and a zesty mint-lemon dressing that brings it all together like a flavor party. Trust me, this salad is a total crowd-pleaser and downright addictive!

Why You’ll Love This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing

This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is more than a salad—it’s a vibe:

Versatile: Perfect as a light lunch, BBQ side, or meal prep star.
Budget-Friendly: Made with simple, fresh ingredients that won’t break the bank.
Quick and Easy: Ready in under 30 minutes with minimal effort, maximum taste.
Customizable: Swap halloumi for tofu or toss in extra herbs to make it your own.
Crowd-Pleasing: The sweet-tart pomegranate and golden halloumi will have everyone hooked.

Ingredients for Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing

Here’s what you’ll need to make Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing (serves 4):

1 cup couscous (dry)
8 oz (225g) halloumi cheese, sliced into ½-inch pieces
½ cup pomegranate seeds
¼ cup fresh mint, finely chopped
¼ cup olive oil (plus 1 tbsp for cooking)
3 tbsp fresh lemon juice
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper

Ingredient Tips:

Couscous: Use pearl or regular couscous; follow package instructions for fluffy results.
Halloumi: Pat dry before frying to achieve a golden, crispy exterior.
Pomegranate Seeds: Fresh seeds add vibrant color; extract from a whole fruit or buy pre-seeded.
Mint: Fresh mint is key for bright flavor; avoid dried mint.
Lemon Juice: Freshly squeezed lemon juice enhances the dressing’s zing.

Directions for Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing

Ready for a flavor explosion? Let’s make it happen!

Cook Couscous

I prepare 1 cup couscous according to package instructions, fluff with a fork, and set aside to cool slightly.

Fry Halloumi

I slice 8 oz halloumi into ½-inch pieces, heat 1 tbsp olive oil in a skillet over medium heat, and fry the slices for 2-3 minutes per side until golden and crispy. I set them aside on a plate.

Make Dressing

In a small bowl, I whisk 3 tbsp lemon juice, ¼ cup olive oil, 1 minced garlic clove, 2 tbsp chopped mint, ½ tsp salt, and ¼ tsp pepper until smooth.

Assemble Salad

In a large bowl, I combine the cooled couscous, ½ cup pomegranate seeds, and 2 tbsp chopped mint. I drizzle the dressing over and toss gently to coat.

Serve

I top the salad with the crispy halloumi slices, sprinkle with the remaining mint, and serve immediately as a main dish or side, with lemon wedges for extra zing if desired.

Prep and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~350 kcal per serving
Macros per Serving: 40g carbs, 12g protein, 20g fat, 3g fiber

Variations for Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing

I love playing with this Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing to keep it fresh:

Grain Swap: Use quinoa or farro instead of couscous for a nutty, gluten-free option.
Protein Twist: Replace halloumi with grilled chicken, shrimp, or tofu for variety.
Herb Boost: Add chopped parsley or cilantro alongside mint for extra freshness.
Vegan Option: Swap halloumi for grilled tempeh or roasted chickpeas.
Nutty Crunch: Toss in ¼ cup toasted pine nuts or almonds for texture.

Storage

I store leftover Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing in an airtight container in the fridge for up to 2 days. I keep the halloumi separate to maintain its crispiness and add it just before serving. To refresh, I toss with a splash of lemon juice. I don’t freeze this salad, as the couscous and pomegranate seeds may become mushy.

FAQs About Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing

Can I use quinoa instead of couscous?
Yes, I swap in quinoa for a nutty, gluten-free twist that works beautifully.

How do I store leftovers?
I keep the salad in an airtight container in the fridge for up to 2 days, adding halloumi fresh to keep it crispy.

Can I grill the halloumi?
Absolutely, I grill halloumi for a smoky flavor that elevates the salad.

What can I use instead of pomegranate seeds?
I use dried cranberries or cherries for a sweet-tart substitute when pomegranates aren’t available.

How do I make the dressing less tangy?
I add a teaspoon of honey or maple syrup to balance the lemon’s zing.

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Conclusion

This Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing is a vibrant, flavorful dish that I love for its fresh ingredients and bold textures, perfect for lunches, picnics, or dinner sides. It’s quick to whip up and guaranteed to impress. Try this recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. Let’s get cooking!