Name: Hot Honey Halloumi and Couscous Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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); 1/2 cup dry pearled couscous; 1 cup arugula, finely chopped; 1 cup spinach, finely chopped; 1 cucumber, chopped into thin rounds; 4 slices halloumi cheese; Juice of 1 lemon; 1 tbsp Mike’s hot honey; Drizzle of extra virgin olive oil; 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

Jump to Recipe

Introduction

Hot Honey Halloumi and Couscous Salad is a vibrant and delicious dish that combines crispy, sweet-spicy halloumi with fresh greens and fluffy couscous. The sumac-marinated onions add a tangy brightness, making this salad a perfect balance of flavors and textures for a satisfying meal.

A white bowl holds a colorful layered dish with four main sections. The base is a bed of light tan couscous mixed with chopped leafy green herbs that spread throughout the bowl. On one side, there are several slices of bright pink pickled onions, soft and glossy with hints of green herbs on top. Beside the onions, a round, golden-brown grilled onion slice sits with visible charred rings. Below it, several pieces of golden-brown grilled halloumi cheese with crispy edges rest, sprinkled with small green herb leaves. On the opposite side, thin slices of fresh, light green cucumber with seeded centers lie on the couscous, also adorned with scattered green herbs. The bowl is set on a textured dusty rose cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large red onion, thinly sliced
1 tbsp extra virgin olive oil (for onions)
1/2 tbsp sumac
1/4 tsp Aleppo pepper
1/4 tsp salt (adjust to taste)
1/2 cup dry pearled couscous
1 cup arugula, finely chopped
1 cup spinach, finely chopped
1 cucumber, chopped into thin rounds
4 slices halloumi cheese
Juice of 1 lemon
1 tbsp Mike’s hot honey
Drizzle of extra virgin olive oil (for halloumi)
2 tbsp extra virgin olive oil (for dressing)
Juice of 1/2 lemon (for dressing)
1/4 tsp salt (for dressing)
2 tbsp freshly chopped parsley
Splash of water (to dilute dressing)

Instructions

Step 1: Marinate the red onions by placing the thinly sliced onions in a bowl. Add 1 tbsp olive oil, sumac, Aleppo pepper, and salt. Toss to coat evenly and refrigerate for at least 30 minutes to soften and infuse the flavors.
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. Add couscous, cover, and cook until the water is absorbed. Remove from heat and fluff with a fork. Set aside.
Step 3: Finely chop the arugula and spinach. Place them in a serving bowl alongside the thinly sliced cucumber rounds.
Step 4: Mix lemon juice, hot honey, and a drizzle of olive oil in a small bowl. Soak each halloumi slice in this mixture, then heat a frying pan over high heat. Sear halloumi slices for 2-3 minutes on each side until golden and crispy. Add to the serving bowl.
Step 5: Make the parsley dressing by whisking together olive oil, lemon juice, salt, chopped parsley, and a splash of water until well combined. Adjust consistency as needed.
Step 6: Pour the parsley dressing over the salad ingredients, including couscous, greens, cucumber, marinated onions, and halloumi. Toss gently to coat all components evenly.
Step 7: Taste and adjust seasoning if necessary. Serve immediately and enjoy the fresh, sweet, spicy, and tangy flavors.

Tips & Variations

For a dairy-free option, omit halloumi and add grilled tofu or chickpeas for protein.
Substitute pearled couscous with regular couscous or quinoa for different textures.
If you can’t find Aleppo pepper, use a mild chili powder or smoked paprika for a similar warmth.
Make the salad ahead by preparing the couscous, marinated onions, and dressing in advance; cook halloumi just before serving for best texture.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep halloumi apart and reheat briefly in a hot pan before serving to restore crispness. Toss the salad fresh with dressing just before eating for the best texture and flavor.

How to Serve

A white bowl holds a colorful dish with four main layers arranged side by side: light beige couscous mixed with green herbs forms the base, topped with golden-brown grilled cheese slices that have a crispy, caramelized surface. To one side, there are bright pink pickled onions with a slightly glossy texture, sprinkled with chopped green herbs. Next to the cheese, there is a perfectly grilled onion slice with dark brown char marks and a tender inside. Fresh cucumber slices with a light green color and some green herbs rest on the couscous near the bottom edge. The bowl sits on a soft dusty pink cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous works fine but mellower in texture. Adjust the cooking time according to package instructions and fluff well before adding to the salad.

What is hot honey and can I substitute it?

Hot honey is honey infused with chili or spicy peppers, adding a sweet and spicy kick. If unavailable, mix regular honey with a pinch of chili flakes or hot sauce to mimic its flavor.