This fresh and zesty Halloumi Cous Cous and Pomegranate Salad recipe makes the most amazing meal no matter the weather. Filling, delicious and full of all the good things, you will be coming back for seconds in no time. Packs well for a picnics, lunches or potlucks. Pairs well with grilled chicken or fish and can be prepped ahead of time for busy days.
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Halloumi and Cous Cous Pomegranate Salad Recipe
Ummm I just realized I don’t have any halloumi recipes on here?!? How is that even possible? I am absolutely obsessed with all things Halloumi, especially since getting back from the US as it was so hard to find any over there!
These days we have Halloumi at least once a fortnight. It makes for a great cheesey vegetarian main when you feel like something a bit more substantial than veg or a salad by itself. The Israeli cous cous here helps with that as well.
For this pomegranate salad we are going to need some:
- Israeli cous cous (this is the bigger cous cous also referred to as pearl cous cous in some places)
- baby spinach
- halloumi (obvs)
- fresh mint
- pecans (we are going to candy them with some maple syrup to add a whole new level of flavour you are going to love)
- fresh lemon juice
- olive oil
How amazing do all those fresh flavours sound!?!
I am getting hungry just thinking about it, so let’s dive right in with some tips, tricks and troubleshooting and then get to the juicy stuff: the recipe.
How Do I Cook The Halloumi For This Pomegranate Salad Recipe?
Once you get the hang of it, Halloumi is a super versatile and easy ingredient to work with. Simply:
- cut the Halloumi into slices about 1/4-1/2 inch thick,
- blot with some paper towels or a clean dishcloth to dry,
- brush both sides lightly with olive oil or cooking oil of choice and then cook using your chosen method below.
There’s a few different ways it can be cooked:
- Grilling it on the BBQ. I brush it with a little bit of olive oil and put it on the grids on the BBQ plate for about 3 minutes on each side until you get those nice char lines. It’s completely for aesthetics in terms of needing the lines, but I love that little bit of smokiness you get as well. Pop a couple of wedges of lemon on the BBQ at the same time and then squeeze it over the halloumi after everything is cooked.
- Frying it in a pan. Heat some olive oil in a large heavy-based frying pan over medium-high heat. Add the halloumi and cook for about 2 minutes each side or until golden brown. Transfer to a plate.
My Halloumi Is Smoking. Is This Normal?
The halloumi may start to smoke when you first start cooking it, this is totally fine. It is just the remaining liquid from the halloumi escaping, and is nothing to worry about.
Can This Be Prepped Ahead Of Time?
Yes and no.
It works completely fine and I make it ahead of time all the time. If you make it in its entirety just be mindful of the fact that the spinach greens and candied pecans may become a little bit soggier due to the dressing and the Halloumi may firm up a bit if refrigerated.
If you want to prep it without these side effects then make up the salad and keep the dressing in a separate glass container, to be added just before serving. Fry or grill the Halloumi just before serving for the best results.
If you enjoyed this Haloumi Pomegranate Salad recipe you might love these salad recipes too:
- Crunchy Noodle Salad With Crispy Tofu and Cabbage
- Summer Stone Fruit Strawberry Spinach and Walnut Salad
- Chicken Shawarma Salad With Garlic Yoghurt Sauce
- Spinach Pesto Israeli Cous Cous with Prawns from My Kitchen Love
- 31 Unique Salad Recipes
Halloumi and Cous Cous Pomegranate Salad Recipe
- 1 cup Pearl (Israeli) cous cous
- 180 grams Halloumi (around 6 ounces)
- 1 Pomegranate
- 2 cups baby spinach
- 1 cup candied pecans
- 1/2 cup mint leaves
- 1 lemon juiced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Heat a tablespoon of oil in a saucepan. Add the couscous and toast for about 2 minutes. Add two cups of boiling water, reduce to a simmer, cover and cook for 10-12 minutes or until cooked through. When cooked, drain and rinse the couscous and place into a serving dish to cool.
- Slice the halloumi. Add a splash of oil to the saucepan and once hot cook for about 3 minutes on each side, until lightly golden, set aside. (For grilling instructions see the post above)
- Chop the pomegranate in half and remove the seeds by firmly hitting the outside with a wooden spoon or a spatula while holding the pomegranate over a bowl. Squeeze gently to help release the arils.
- Roughly chop the candied pecans and the mint.
- Combine the cous cous with the halloumi, pomegranate seeds, baby spinach, candied pecans and mint and toss gently.
- Mix together the lemon juice, olive oil and apple cider vinegar and drizzle over the salad to serve.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3