Hot Honey Halloumi and Couscous Salad Recipe

Introduction

This Hot Honey Halloumi and Couscous Salad offers a vibrant blend of flavors with spicy sweetness, tangy sumac onions, and a fresh, herbaceous dressing. It’s a perfect light meal or side dish that combines warm, crispy halloumi with refreshing greens and couscous.

Ingredients

• For the Sumac Marinated Onions:
• 1 large red onion, thinly sliced
• 1 tbsp extra virgin olive oil
• 1/2 tbsp sumac
• 1/4 tsp Aleppo pepper
• 1/4 tsp salt (adjust to taste)
• For the Couscous Salad:
• 1/2 cup dry pearled couscous
• 1 cup arugula, finely chopped
• 1 cup spinach, finely chopped
• 1 cucumber, chopped into thin rounds
• For the Hot Honey Halloumi:
• 4 slices halloumi cheese
• Juice of 1 lemon
• 1 tbsp Mike’s hot honey
• Drizzle of extra virgin olive oil
• For the Parsley Dressing:
• 2 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• 1/4 tsp salt
• 2 tbsp freshly chopped parsley
• Splash of water to dilute

Instructions

1. Step 1: Marinate the red onions by placing the thinly sliced onions in a serving bowl. Add olive oil, sumac, Aleppo pepper, and salt. Toss well to coat evenly, then refrigerate for at least 30 minutes to develop flavor.
2. Step 2: Prepare the couscous by bringing 1 cup of water, a drizzle of olive oil, and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, and cook until the water is absorbed. Remove from heat and fluff with a fork. Set aside.
3. Step 3: Finely chop the arugula and spinach and place them in a serving bowl. Add the cucumber rounds alongside the greens.
4. Step 4: Mix lemon juice, hot honey, and a drizzle of olive oil in a small bowl. Soak each slice of halloumi in this mixture briefly. Heat a frying pan over high heat and sear the halloumi slices for 2–3 minutes on each side until golden and crispy. Add the halloumi to the salad bowl.
5. Step 5: For the parsley dressing, combine olive oil, lemon juice, salt, and chopped parsley in a small bowl. Add a splash of water to thin the dressing to your desired consistency.
6. Step 6: Pour the dressing over the salad, toss thoroughly to coat all ingredients, adjust salt to taste, and serve immediately.

Tips & Variations

• If you can’t find Aleppo pepper, substitute with a mild chili powder or smoked paprika for a different but complementary flavor.
• Use regular couscous if pearled couscous is unavailable, adjusting cooking time accordingly.
• For a vegan version, replace halloumi with grilled tofu and use maple syrup instead of hot honey.
• Letting the onions marinate longer enhances their flavor and softens their bite.

Storage

Store leftover salad components separately in airtight containers in the fridge for up to 2 days. Keep the halloumi refrigerated but reheat briefly in a hot pan before serving to restore its crispness. Avoid mixing the dressing into leftovers until ready to serve to keep the greens fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare most components ahead of time, such as marinating the onions, cooking the couscous, and making the dressing. However, it’s best to cook the halloumi and assemble the salad just before serving to maintain texture and freshness.

What is sumac and can I substitute it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. If you don’t have sumac, you can substitute with a small amount of lemon zest or a light sprinkle of lemon juice to add acidity.

Hot Honey Halloumi and Couscous Salad Recipe

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4.9 from 88 reviews

This Hot Honey Halloumi and Couscous Salad is a vibrant and flavorful dish combining the warm, crispy texture of seared halloumi cheese glazed with spicy hot honey, refreshing marinated sumac onions, and a fresh couscous salad with greens and cucumber. Finished with a zesty parsley lemon dressing, this salad offers a perfect balance of spicy, tangy, and savory flavors, making it a delicious and satisfying meal ideal for lunch or a light dinner.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

For the Sumac Marinated Onions:

• 1 large red onion, thinly sliced
• 1 tbsp extra virgin olive oil
• 1/2 tbsp sumac
• 1/4 tsp Aleppo pepper
• 1/4 tsp salt (adjust to taste)

For the Couscous Salad:

• 1/2 cup dry pearled couscous
• 1 cup arugula, finely chopped
• 1 cup spinach, finely chopped
• 1 cucumber, chopped into thin rounds

For the Hot Honey Halloumi:

• 4 slices halloumi cheese
• Juice of 1 lemon
• 1 tbsp Mike’s hot honey
• Drizzle of extra virgin olive oil

For the Parsley Dressing:

• 2 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• 1/4 tsp salt
• 2 tbsp freshly chopped parsley
• Splash of water to dilute

Instructions

1. Marinate the Red Onions: Place the thinly sliced red onions in a serving bowl. Add olive oil, sumac, Aleppo pepper, and salt. Toss to coat evenly. Let the onions marinate in the fridge for at least 30 minutes or longer to develop flavor.
2. Prepare the Couscous: In a small saucepan, bring 1 cup of water to a boil with a drizzle of olive oil and a pinch of salt. Add the dry couscous, reduce heat to low, cover, and cook until the water is absorbed. Remove from heat and fluff the couscous with a fork. Set aside to cool slightly.
3. Prepare the Veggies: Finely chop arugula and spinach and place them in a serving bowl. Add the thinly sliced cucumber rounds on the side, ready to be mixed with the salad.
4. Cook the Halloumi: In a small bowl, combine lemon juice, Mike’s hot honey, and a drizzle of olive oil. Soak each slice of halloumi in this mixture briefly. Heat a frying pan over high heat and sear the halloumi slices for 2 to 3 minutes on each side until they develop a crispy, golden crust. Add the cooked halloumi to the serving bowl with the greens and vegetables.
5. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and freshly chopped parsley. Add a splash of water to adjust the dressing to your desired consistency. Pour the dressing over the salad ingredients and mix thoroughly to ensure even coating.
6. Serve: Toss the salad well so all ingredients are coated in the dressing. Taste and adjust salt if needed. Serve immediately while the halloumi remains warm and enjoy the vibrant mix of flavors and textures.

Notes

• For best flavor, marinate the onions for at least 30 minutes, but longer marinating will enhance their tanginess.
• To keep halloumi from sticking, ensure your pan is well-heated before adding the cheese.
• Mike’s hot honey can be substituted with any spicy honey or honey mixed with chili flakes.
• This salad can be served warm or at room temperature.
• For a gluten-free option, substitute couscous with quinoa or rice.

Keywords: halloumi salad, hot honey halloumi, couscous salad, sumac onions, Mediterranean salad, spicy honey dressing, lemon parsley dressing, healthy salad