This halloumi salad with couscous, cucumber, and a tangy orange vinaigrette is quick, delicious, and ready in 30 minutes. It's perfect for a light lunch or dinner, easy to make, and packed with flavour.
You'll also love my watermelon salad, lemony couscous salad, coleslaw, and chickpea salad.
Jump to:
⭐️ Why this recipe works
- Flavor Combination: The combination of tangy orange vinaigrette and salty halloumi creates a delightful flavor profile.
- Texture Contrast: Crispy halloumi and fluffy couscous provide a satisfying texture contrast.
- Healthy Ingredients: Packed with fresh vegetables and wholesome grains, this salad is both nutritious and delicious.
- Quick and Easy: Simple steps and minimal cooking time make this recipe perfect for a quick meal.
🧾 Ingredients overview
- Couscous: Provides a light, fluffy base for the salad.
- Halloumi: Adds a salty, crispy element.
- Cucumber: Adds freshness and crunch.
- Olive Oil: Used for frying halloumi and making the vinaigrette.
- Fresh Herbs: Optional garnish for added flavor and color.
- Orange Juice: Forms the base of the vinaigrette, adding a sweet and tangy flavor.
- Honey: Adds sweetness to balance the vinaigrette.
- White Wine Vinegar: Adds acidity to the vinaigrette.
- Dijon Mustard: Adds a slight tang and helps emulsify the vinaigrette.
- Salt and Pepper: Enhances the overall flavor of the salad and vinaigrette.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Halloumi Salad recipe step-by-step
- Prepare the Couscous: Cook the couscous according to the package instructions. Fluff with a fork and set aside to cool.
- Pan-Fry the Halloumi: Heat 2 tablespoon of olive oil in a non-stick pan over medium heat. Add the halloumi slices and fry for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and place on paper towels to drain excess oil.
- Prepare the Vinaigrette: In a small bowl, whisk together fresh orange juice, olive oil, honey, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooked couscous and diced cucumber. Drizzle with the prepared vinaigrette and toss gently to coat.
- Add the Halloumi: Arrange the pan-fried halloumi on top of the salad. Garnish with fresh herbs if desired.
📖 Variations
- Grains: Substitute couscous with quinoa or bulgur for a different texture.
- Cheese: Replace halloumi with feta or grilled paneer.
- Vinaigrette: Use lemon juice instead of orange juice for a different citrus flavor.
- Vegetables: Add cherry tomatoes, bell peppers, or red onions for additional flavors and colors.
- Herbs: Use basil or cilantro instead of mint or parsley.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Marinating Halloumi: Marinate halloumi in olive oil and herbs for extra flavor before frying.
- Extra Crunch: Add toasted nuts or seeds for additional texture.
- Oil-Free Halloumi: For a healthier option, grill halloumi on a preheated non-stick grill or grill pan without oil.
- Fresh Juice: Always use freshly squeezed orange juice for the vinaigrette to avoid added sugars and preservatives found in bottled juices.
- Halloumi Squeak: Properly cooked halloumi should have a pleasant "squeak" when bitten into, indicating it's cooked just right.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled salad in an airtight container in the fridge for up to 3 days. Keep the halloumi separate to maintain its texture.
- Freezer: It's not recommended to freeze this salad as the texture of the couscous and vegetables may degrade.
- Reheat: Reheat halloumi slices in a non-stick pan over medium heat for a few minutes on each side until warmed through. Assemble the salad with cold couscous and fresh vegetables before serving.
❓Recipe FAQ's
Remove the seeds from the cucumber before dicing it. You can also lightly salt the cucumber and let it sit for a few minutes, then pat dry to remove excess moisture.
Add cooked chickpeas, lentils, or even nuts like almonds or walnuts to make the salad more substantial and satisfying.
Looking for other salad recipes like this? Try these:
If you tried this Halloumi Salad please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
The Simplest Halloumi Salad Recipe
Ingredients
For the Salad:
- 200 g couscous
- 250 g halloumi, sliced
- 1 cucumber, diced
- 2 tablespoon olive oil, for frying
- Fresh herbs, optional, for garnish
For the Orange Vinaigrette:
- ¼ cup fresh orange juice
- ¼ cup olive oil
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Couscous:
- Cook the couscous according to the package instructions. Fluff with a fork and set aside to cool.
Pan-Fry the Halloumi:
- Heat 2 tablespoon of olive oil in a non-stick pan over medium heat.
- Add the halloumi slices and fry for 2-3 minutes on each side until golden brown and crispy.
- Remove from the pan and place on paper towels to drain excess oil.
Prepare the Vinaigrette:
- In a small bowl, whisk together fresh orange juice, olive oil, honey, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad:
- In a large bowl, combine the cooked couscous and diced cucumber.
- Drizzle with the prepared vinaigrette and toss gently to coat.
- Arrange the pan-fried halloumi on top of the salad.
- Garnish with fresh herbs if desired.
Notes
- Variations: You can add other fresh vegetables such as cherry tomatoes or bell peppers for extra colour and nutrition.
- Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Keep the halloumi separate to maintain its crispiness.
- Make Ahead: The vinaigrette can be made a day ahead and stored in the refrigerator. Shake well before using.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply