📝 Introduction
This unique couscous salad combines the creamy saltiness of grilled halloumi with the tangy bite of roasted rhubarb. Tossed with fluffy couscous, fresh herbs, and a zesty mint-lemon dressing, it’s a dish that bridges savory and sweet with flair. Whether you serve it warm or chilled, it’s a showstopper for picnics, dinner parties, or just a bright weekday meal.
🛒 Ingredients
For the Salad:
- 200g halloumi, sliced into 1cm thick pieces
- 2 stalks rhubarb, cut into 2–3 cm chunks
- 1 tbsp honey or maple syrup
- 1 cup couscous
- 1¼ cup boiling water or vegetable broth
- 1 small cucumber, diced
- 1 small red onion, finely diced
- ½ cup pomegranate seeds (optional, for crunch and sweetness)
- ¼ cup toasted pistachios or almonds (optional)
- Salt and pepper, to taste
For the Mint-Lemon Dressing:
- 1 lemon (zest + juice)
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp finely chopped fresh mint
- 1 tbsp chopped parsley (optional)
- Salt and pepper, to taste
🍳 Method & Instructions
Step 1: Roast the Rhubarb
- Preheat your oven to 200°C (390°F).
- Toss rhubarb chunks with honey (or maple syrup) and a pinch of salt.
- Spread on a baking tray and roast for 12–15 minutes, until tender but still holding shape. Let cool slightly.
Step 2: Prepare the Couscous
- Place couscous in a heatproof bowl. Pour over boiling water or broth, stir, cover tightly with a plate or cling film.
- Let sit for 5 minutes, then fluff with a fork. Set aside to cool slightly.
Step 3: Grill the Halloumi
- Heat a non-stick frying pan or grill pan over medium heat (no oil needed).
- Cook halloumi slices for 2–3 minutes per side, until golden brown and crispy on the edges. Remove and set aside.
Step 4: Make the Mint-Lemon Dressing
- In a small bowl, whisk together lemon juice, zest, olive oil, Dijon mustard, honey, chopped mint, parsley (if using), salt, and pepper.
- Adjust seasoning to taste.
Step 5: Assemble the Salad
- In a large bowl, combine fluffed couscous, cucumber, red onion, pomegranate seeds, and roasted rhubarb.
- Pour over the dressing and toss gently to combine.
- Top with grilled halloumi slices and sprinkle with toasted nuts, if using.
🌟 Serving Suggestions
- Serve warm or chilled.
- Excellent as a standalone vegetarian dish or paired with grilled meats.
- Great with a dollop of Greek yogurt on the side.
🧊 Storage Tip
Store leftovers in an airtight container in the fridge for up to 2 days. Keep halloumi separate and reheat lightly before serving.