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.
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.
For troubleshooting tips on cooking halloumi please see the post above.