Hot Honey Halloumi and Couscous Salad Recipe

Introduction

This Hot Honey Halloumi and Couscous Salad is a vibrant, flavorful dish perfect for light lunches or dinner sides. Combining tangy marinated onions, fresh greens, and crispy halloumi glazed with spicy honey creates an exciting blend of textures and tastes.

Ingredients

• 1 large red onion, thinly sliced
• 1 tbsp extra virgin olive oil (for onions)
• 1/2 tbsp sumac
• 1/4 tsp Aleppo pepper
• 1/4 tsp salt (adjust to taste, for onions)
• 1/2 cup dry pearled couscous
• 1 cup arugula, finely chopped
• 1 cup spinach, finely chopped
• 1 cucumber, chopped into thin rounds
• 4 slices halloumi cheese
• Juice of 1 lemon
• 1 tbsp Mike’s hot honey
• Drizzle of extra virgin olive oil (for halloumi)
• 2 tbsp extra virgin olive oil (for dressing)
• Juice of 1/2 lemon (for dressing)
• 1/4 tsp salt (for dressing)
• 2 tbsp freshly chopped parsley
• Splash of water (to dilute dressing)

Instructions

1. Step 1: Marinate the red onions by placing the thinly sliced onions in a serving bowl. Add 1 tablespoon olive oil, sumac, Aleppo pepper, and 1/4 teaspoon salt. Toss to coat evenly and refrigerate for at least 30 minutes.
2. Step 2: Prepare the couscous by bringing 1 cup of water, a drizzle of olive oil, and a pinch of salt to a boil in a small saucepan. Add the couscous, cover, and cook until the water is absorbed. Remove from heat and fluff with a fork. Set aside.
3. Step 3: Finely chop the arugula and spinach and place them in a serving bowl. Add the thinly sliced cucumber rounds to the bowl.
4. Step 4: Create the hot honey halloumi coating by mixing lemon juice, hot honey, and a drizzle of olive oil in a small bowl. Soak each halloumi slice in this mixture briefly.
5. Step 5: Heat a frying pan over high heat and sear the soaked halloumi slices for 2-3 minutes on each side until golden and crispy. Add the cooked halloumi to the serving bowl with the greens and cucumber.
6. Step 6: Make the parsley dressing by combining 2 tablespoons olive oil, juice of half a lemon, 1/4 teaspoon salt, freshly chopped parsley, and a splash of water in a small bowl. Mix well to achieve the desired consistency.
7. Step 7: Pour the dressing over the salad, add the fluffed couscous and marinated onions, then toss gently to combine all ingredients evenly. Adjust salt if needed and serve immediately.

Tips & Variations

• For a milder heat, reduce the amount of hot honey or substitute with regular honey.
• Try adding toasted pine nuts or walnuts for extra crunch and flavor.
• You can replace arugula and spinach with mixed salad greens or kale for a different texture.
• If you don’t have Aleppo pepper, mild chili flakes can be used as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the halloumi slices separately in a pan to maintain their crispiness before adding to the salad again. Dress the salad just before serving to keep the greens fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearled couscous?

Yes, you can substitute with regular couscous. Just adjust the cooking time according to the package instructions since regular couscous is smaller and cooks faster.

Is it possible to make this dish vegan?

To make it vegan, swap the halloumi for grilled tofu or a plant-based cheese alternative and use maple syrup or agave instead of hot honey.

Hot Honey Halloumi and Couscous Salad Recipe

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★★★★★

4.5 from 124 reviews

This Hot Honey Halloumi and Couscous Salad combines the rich, golden crispness of halloumi cheese glazed in a tangy hot honey and lemon mixture with fresh, vibrant greens and marinated sumac onions. Pearled couscous adds a tender, chewy texture, while a bright parsley dressing ties all the flavors together in a refreshing, savory salad perfect for a light lunch or dinner.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sumac Marinated Onions

• 1 large red onion, thinly sliced
• 1 tbsp extra virgin olive oil
• 1/2 tbsp sumac
• 1/4 tsp Aleppo pepper
• 1/4 tsp salt (adjust to taste)

Couscous Salad

• 1/2 cup dry pearled couscous
• 1 cup arugula, finely chopped
• 1 cup spinach, finely chopped
• 1 cucumber, chopped into thin rounds

Hot Honey Halloumi

• 4 slices halloumi cheese
• Juice of 1 lemon
• 1 tbsp Mike’s hot honey
• Drizzle of extra virgin olive oil

Parsley Dressing

• 2 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• 1/4 tsp salt
• 2 tbsp freshly chopped parsley
• Splash of water to dilute

Instructions

1. Marinate the Red Onions: Place the thinly sliced red onions in a serving bowl. Add olive oil, sumac, Aleppo pepper, and salt. Toss to coat evenly. Let the onions marinate in the fridge for at least 30 minutes or longer to allow the flavors to develop.
2. Prepare the Couscous: In a small saucepan, bring 1 cup of water to a boil with a drizzle of olive oil and a pinch of salt. Add the pearled couscous, cover, and cook until the water is absorbed. Remove from heat and fluff the couscous with a fork. Set aside to cool slightly.
3. Prepare the Veggies: Finely chop the arugula and spinach, then place them in a serving bowl. Add the cucumber sliced into thin rounds on the side for freshness and crunch.
4. Cook the Halloumi: In a small bowl, mix together the lemon juice, hot honey, and olive oil. Soak each slice of halloumi in this mixture to infuse flavor. Heat a frying pan over high heat and sear the halloumi slices for 2 to 3 minutes on each side until golden and crispy. Transfer the cooked halloumi to the serving bowl.
5. Make the Dressing: Combine the olive oil, lemon juice, salt, and freshly chopped parsley in a small bowl. Add a splash of water to loosen the dressing to your desired consistency. Pour the dressing over the salad components.
6. Serve: Toss the entire salad thoroughly, ensuring all ingredients are well coated in the parsley dressing and flavors are balanced. Adjust salt to taste and enjoy this vibrant hot honey halloumi and couscous salad.

Notes

• Marinate the onions longer for a more intense tangy and spiced flavor.
• Use fresh halloumi and ensure the pan is hot before searing to achieve a crispy crust.
• Adjust the amount of hot honey depending on your preferred level of sweetness and spice.
• This salad is best served fresh but can be refrigerated for up to 1 day.
• For a vegan version, substitute halloumi with grilled tofu or a plant-based cheese alternative.

Keywords: halloumi salad, hot honey halloumi, couscous salad, sumac onions, Mediterranean salad, vegetarian salad, easy lunch, healthy salad