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–+ servings
close up bowl of pearl couscous salad
5 from 2 votes

Couscous Halloumi Salad

prep 15 minutes
cook 15 minutes
total 30 minutes
This Couscous Halloumi Salad is a simple side dish or main course that's bursting with fresh summer flavors. With less than 10 ingredients, including fresh corn and cherry tomatoes, it's a vegetarian recipe that's sure to be a crowdpleaser.
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Ingredients

Serves 6 servings
  • 2/3 cup Pine nuts
  • 2 cups Pearl couscous
  • 3 Ears of corn, husked
  • Olive oil
  • Pepper
  • Salt
  • 1 Block of Halloumi cheese cut into cubes
  • 3 Scallions, thinly sliced
  • 2 Shallots
  • 1/2 cup Basil leaves chopped
  • 4 tbsp Lemon juice
  • 2 tbsp Rice wine vinegar or white wine vinegar

Instructions 

  • Toast pine nuts in a small pan on medium heat until they get golden brown. Set aside.
    Meanwhile cook pearl couscous. Once cooked, add about 1 count of olive oil to keep from sticking together and set aside.
  • Cook corn in boiling water for about 2-3 minutes and using a knife, cut kernels into a bowl. You could use frozen corn but fresh tastes better imo.
  • Cut halloumi into cubes and add to a hot pan. Leave enough space between each piece so that it gets nice and crispy. Usually about 3 min per side. You can also cook halloumi on the grill but a pan works just as well.
  • Chop your herbs, scallions, shallots and combine with halloumi, corn, couscous and pine nuts. Add in a few tbsps of olive oil, vinegar and lemon juice. I usually do about equal parts of each but depending on how tart you want it, you can adjust accordingly. Mix in salt, pepper and red pepper flakes. Enjoy as a dinner, a side or whatever you want!

Notes

Storage: 
For any leftovers, store this halloumi salad recipe in an airtight container in the fridge for up to 3 days. Just fluff with a fork and add an additional drizzle of olive oil before serving if needed.
We don't recommend freezing the salad, it will change the texture. But if you want to make it in advance, it's the perfect recipe for meal prepping for a busy week or gathering with friends.
Tips:
  • Use fresh corn if possible and only cook for a couple of minutes. When corn is in season, we all know it's so flavorful on it's own! When we cook the corn, it's only for 2 to 3 minutes, then let it cool and slice it off the cob.
  • Add a protein if desired, this salad is great with grilled chicken or steak as well. Make it a main course or serve it as a side dish.
  • When making the dressing, make it as tangy as you desire! We love an acidic dressing so we usually make it with equal parts acidic ingredients (white wine vinegar and lemon juice) to olive oil. If you like it less tart, reduce the amount of vinegar and lemon juice.
  • Toast the pine nuts for additional flavor. This is an ingredient that really shines when it's toasted until golden brown in a skillet. It doesn't take long, so keep your eye on the pine nuts and make sure you toast them over low heat.