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Halloumi Couscous Salad with Balsamic Vinaigrette

Halloumi, a firm cheese that’s milder than feta, holds its shape and becomes gorgeously golden when seared—like cheesy croutons! They make a special addition to this Mediterranean salad.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
560 calories per serving


> 1 cup couscous
> 1 large bunch Italian parsley leaves, chopped
> 1/2 cup chopped tomatoes
> 1/2 cup chopped English cucumber
> 1/4 cup chopped green onions
> 1/4 cup chopped fresh mint
> 6 tbsp olive oil, divided
> 2 tbsp balsamic vinegar
> 2 tsp Dijon mustard
> 1 (8 oz) pkg halloumi cheese, cut into 3/4-inch cubes
> 1 (4 oz) pkg baby lettuce


Cook couscous according to package directions. Transfer couscous to a large bowl, fluff with a fork and let cool slightly. Add parsley, tomatoes, cucumber, green onions, mint, 4 tablespoons oil, vinegar and mustard. Season with salt and pepper. Toss until well combined. Set aside.
Meanwhile, heat 1 tablespoon oil in a 12” nonstick skillet on medium. Add halloumi and sear 5 minutes per side, until golden.
In a medium bowl, toss baby lettuce with remaining 1 tablespoon oil. Season with pepper. Divide lettuce, couscous mixture and halloumi croutons among 4 bowls.

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