Hot Honey Halloumi and Couscous Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
