Hot Honey Halloumi and Couscous Salad Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
