Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups boiling water
- 250g halloumi cheese, sliced
- 1 cup pomegranate seeds
- 1/2 cucumber, diced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Prepare the Couscous: Pour boiling water over the couscous in a pot. Cover and let sit for about 5 minutes until the water is absorbed. Fluff with a fork.
- Cook the Halloumi: Heat olive oil in a frying pan over medium heat. Sear sliced halloumi for about 2-3 minutes on each side until golden brown.
- Mix Salad Ingredients: In a mixing bowl, combine the fluffed couscous, pomegranate seeds, diced cucumber, chopped mint, and parsley.
- Prepare the Dressing: Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl.
- Assemble the Salad: Pour the dressing over the salad mixture and toss to combine thoroughly. Top with cooked halloumi slices before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg