Hot Honey Halloumi and Couscous Salad Recipe
A vibrant and flavorful Hot Honey Halloumi and Couscous Salad combining crispy pan-seared halloumi cheese with sweet and spicy hot honey glaze, tangy sumac-marinated onions, fluffy pearled couscous, fresh arugula, spinach, and cucumber, finished with a light parsley dressing. Perfect for a quick, nutritious meal or meal prep option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
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)
Couscous Salad
- 1/2 cup dry pearled couscous
- 1 cup arugula, finely chopped
- 1 cup spinach, finely chopped
- 1 cucumber, chopped into thin rounds
Hot Honey Halloumi
- 4 slices halloumi cheese
- Juice of 1 lemon
- 1 tbsp Mike’s hot honey
- Drizzle of extra virgin olive oil
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 and soften their sharpness.
- 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 pearl couscous, cover, and reduce heat to simmer until water is absorbed, about 8-10 minutes. Remove from heat, fluff with a fork, and set aside.
- Prepare the Veggies: Finely chop the arugula and spinach, and place in a serving bowl. Add thinly sliced cucumber rounds on the side for freshness and crunch.
- Cook the Halloumi: In a small bowl, combine lemon juice, hot honey, and olive oil. Soak each slice of halloumi in this mixture to infuse flavor. Heat a frying pan over high heat and sear the halloumi slices for 2–3 minutes per side until golden and crispy on the outside but still soft inside. Add the cooked halloumi to the vegetables.
- Make the Dressing: Whisk together extra virgin olive oil, lemon juice, salt, and chopped parsley in a small bowl. Add a splash of water to achieve the desired consistency. Pour this dressing over the salad ingredients and mix thoroughly.
- Serve: Toss the entire salad to evenly coat all components with the dressing, ensuring a balanced flavor in every bite. Serve immediately and enjoy the dish warm or at room temperature.
Notes
- Marinate onions for longer if you prefer milder, more tender onions.
- If pearled couscous is unavailable, regular couscous can be substituted but may affect texture slightly.
- For a vegan version, replace halloumi with firm tofu and adjust cooking accordingly.
- Add grilled chicken, shrimp, or tofu to increase protein for a heartier meal.
- Adjust salt and lemon juice in dressing to suit personal taste.
Keywords: Halloumi salad, hot honey halloumi, couscous salad, sumac onions, Mediterranean salad, quick vegetarian meal, pan-seared halloumi, arugula spinach salad
