Pearl Couscous Salad with a Basil Mint Pesto and Halloumi

Pearl Couscous Salad with a Basil Mint Pesto and Halloumi

Perfect recipe for a holiday weekend: This is a pearl couscous and veggie salad with a basil mint pesto, and halloumi. It is perfect for BBQs or whatever you have planned for the long weekend. 

Here’s how to make it: 


Pearl Couscous Salad with a basil mint pesto and halloumi

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  • 1 block of halloumi, sliced
  • A few handfuls of cherry tomatoes, sliced
  • 2 ears of corn, cooked and sliced off the Cobb
  • 1 1/2 cups pearl couscous
  • 3 Persian cucumbers, thinly sliced
  • 1 bell pepper, chopped
  • Juice of about 1/2 a lemon(maybe a little more depending on taste)
  • Dash of red wine vinegar totaste

Basil mint pesto:

  • 1/4 cup mint leaves
  • 3/4 cup basil leaves
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 1/2 cup parmesan cheese
  • Salt/pepper
  • 1/4 cup pine nuts


  • slice all veggies and cook pearl couscous in salted water for about 5 min or until soft. Drain and add to a large bowl. Add a little olive oil so that it doesn't stick together. Add in all sliced veggies.
  • In a food processor, combine mint, basil, olive oil, garlic, pine nuts, parm cheese, salt and pepper. Blend until combined.Taste and adjust accordingly.
  •  In a small pan, add sliced halloumi and cook about 3 min per side on medium heat or until golden brown.
  • Add pesto and halloumi to bowl and toss to combine. Season with lemon juice and red wine vinegar. Taste and season accordingly. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.