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This grilled halloumi couscous salad is the recipe I keep coming back to every single summer, and honestly, once you make it, I think you will too. It is the kind of dish that looks like you spent hours on it but actually comes together in under 30 minutes (slow roasted tomatoes aside), travels beautifully to a potluck, and genuinely gets better as it sits cold in the fridge.
It is hearty enough to be a meal on its own, stunning enough to bring to a dinner party, and flexible enough that you can swap in whatever you have on hand. I am a big believer that summer cooking should be easy and delicious at the same time, and this salad is exactly that.
I first started making versions of this salad a few years ago when I was deep in a halloumi obsession. If you have never cooked with halloumi before, just wait. It is about to become one of your favorite ingredients. The salty, golden, slightly squeaky cheese on top of a lemony, herby couscous base with slow roasted tomatoes and toasted pine nuts? I could eat this every week. And during peak summer, I basically do. The best part is that this salad is meant to be served cold, which makes it the most low effort, no stress summer meal you can imagine. Make it ahead, pull it from the fridge, and eat. That is it.
Let me walk you through everything: what goes into this salad, why each ingredient matters, how to put it all together, and a few tips I have picked up along the way that make this recipe truly shine.
Table of Contents
What Is Halloumi and Why Is It Perfect for This Salad
If you have never cooked with halloumi before, here is what you need to know. Halloumi is a semi-hard cheese originally from Cyprus, and what makes it completely unique is its high melting point. Unlike most cheeses, halloumi does not melt when you heat it. Instead, it gets golden and slightly crispy on the outside while staying firm and chewy on the inside. That texture is everything.
When you slice halloumi about a quarter inch thick and throw it into a hot dry skillet, something magical happens. The outside caramelizes, the edges get a little crisp, and the inside turns soft and almost pillowy. It is salty, savory, and a little tangy, and it pairs perfectly with the brightness of lemon and fresh herbs in this recipe.
Here is the thing about halloumi that surprises most people the first time they try this salad: it is genuinely delicious cold. I know that might sound strange if you are used to eating grilled cheese warm, but trust me on this one. Once the halloumi has been grilled and cooled down, it develops this dense, satisfying chew that works beautifully in a cold salad. The flavor stays bold and salty and the texture holds up perfectly without any sogginess. Cold halloumi on a lemony couscous salad straight from the fridge is one of my favorite summer lunches, full stop.
One important heads up: halloumi is naturally quite salty. This is not a problem at all, it is actually one of the things I love about it, but it does mean you want to hold off on adding salt to your salad until the very end after you have tasted everything together. The halloumi will bring plenty of seasoning on its own.
You can find halloumi at most grocery stores now, usually near the specialty cheeses. It typically comes in a small block or vacuum sealed package, and I slice it fresh right before grilling.
The Ingredients That Make This Salad Special
Let me break down what goes into this grilled halloumi couscous salad and why I chose each component the way I did.
Pearled Couscous
I use pearled couscous (also called Israeli couscous) in this recipe rather than standard couscous, and I think it makes a big difference. Pearled couscous is slightly larger and has a satisfying chew to it that holds up really well to a bold vinaigrette, especially when the salad is served cold. It does not get mushy or clumpy the way standard couscous can, especially if you are making this ahead of time. That said, if all you have is standard couscous, it will still work. One standard package (usually around 10 oz) is the right amount for this recipe.
Corn
Corn might seem like a simple addition but it is absolutely what makes this recipe feel like summer. It adds sweetness, a little pop of texture, and a brightness that plays so well against the salty halloumi and tangy vinaigrette. I use a can of corn (drained) or about one and a half cups of fresh or frozen corn. Either works perfectly and corn is wonderful cold, which is another reason it works so well in this salad.
Slow Roasted Tomatoes
This is the ingredient that takes the salad from great to absolutely unforgettable. Slow roasted tomatoes are deeply concentrated, jammy, and almost sweet, and they add this incredible burst of flavor that fresh tomatoes just cannot replicate. I make a big batch at the start of the week and use them in everything: pasta, eggs, toast, and especially this salad. Served cold right out of the fridge, they are deeply flavorful and almost melt in your mouth.
If you do not have slow roasted tomatoes on hand, you can absolutely substitute fresh cherry tomatoes. Just halve them and toss them in. The salad will still be delicious. But if you have the time, roasting them first is worth it.
Fresh Herbs: Chives and Dill
I am a big herb person. I think fresh herbs are one of the easiest ways to make a recipe feel elevated and alive, and in this salad they are essential. I use two tablespoons of fresh chives, sliced thin, and two tablespoons of fresh dill, chopped. Together they bring a brightness and a lightness to the salad that balances the richness of the halloumi and pine nuts perfectly. They also stay vibrant and fresh tasting even after the salad has been sitting in the fridge for a day or two, which is a huge bonus for a cold make ahead dish.
If you only have dried dill, you can use about two teaspoons instead of two tablespoons. Dried herbs are more concentrated, so you use less. Fresh is always my preference here, but dried works in a pinch.
Toasted Pine Nuts
Do not skip these. I know pine nuts are a little expensive, but three quarters of a cup spread across a whole salad goes a long way, and they add something that no other ingredient can. Toasting them in a dry skillet for just a few minutes until they are golden brown brings out a buttery, nutty depth that makes every bite a little more interesting. They stay slightly crisp even when cold, which adds a nice textural contrast to the chew of the couscous and the softness of the tomatoes. Keep an eye on them though. Pine nuts can go from toasted to burned in about thirty seconds flat.
The Lemon Honey Vinaigrette
The dressing is simple and bright and exactly what this salad needs. Fresh lemon juice (I squeeze one whole lemon, which gives me about three to four tablespoons), three cloves of minced garlic, three tablespoons of red wine vinegar, one tablespoon of honey, and three tablespoons of olive oil. You just whisk everything together in a small bowl and pour it right over the salad. It is tangy, slightly sweet, garlicky, and it makes the whole bowl sing. One thing I love about this dressing is that it actually gets better as it sits and soaks into the couscous overnight, so do not be afraid to dress this salad fully before storing it in the fridge.
How to Make Grilled Halloumi Couscous Salad Step by Step
This recipe comes together quickly once everything is prepped. Here is exactly how I make it.
Step 1: Cook the Couscous
Cook your pearled couscous according to the package instructions. Most packages call for a simple boil and simmer method, and the whole process takes about 10 minutes. Once it is done, spread it out a bit in your large bowl and let it cool completely before adding the other ingredients and the dressing. You want it at room temperature or cooler before you dress it.
Step 2: Toast the Pine Nuts
While the couscous is cooking, add your pine nuts to a small dry skillet over medium heat. Stir them constantly and pull them off the heat as soon as they turn golden. Set them aside to cool.
Step 3: Grill the Halloumi
Slice your halloumi about a quarter inch thick. Heat a skillet (I use a cast iron for extra browning) over medium high heat with no oil or just a very light brush of oil. Add the halloumi slices in a single layer and let them cook without moving them for about two to three minutes until a golden crust forms. Flip and repeat on the other side. You want good color on both sides. Set them aside and let them cool. Since this salad is served cold, the halloumi will go into the fridge along with everything else and it is just as delicious that way.
Step 4: Build the Salad Base
In your large bowl with the cooled couscous, add the corn, toasted pine nuts, chives, and dill. Give everything a gentle toss to combine.
Step 5: Make the Dressing
In a small bowl, whisk together the minced garlic, olive oil, lemon juice, red wine vinegar, and honey until combined. Pour the dressing over the couscous mixture and toss everything together until well coated.
Step 6: Chill and Serve
Transfer the salad to the fridge and let it chill for at least 30 minutes before serving if you have the time. This is a cold salad and it is at its absolute best when everything has had a chance to cool down and the flavors have melded together. When you are ready to serve, taste and adjust salt as needed keeping in mind that the halloumi is already quite salty. If you are serving on arugula, add a big handful to your plate or serving platter first. Spoon the couscous salad over the top and finish with the cold halloumi slices and slow roasted tomatoes.
My Favorite Way to Serve This Salad
Okay, I have to talk about the arugula base because it is a small thing that makes a big difference. I love serving this grilled halloumi couscous salad on a generous bed of fresh arugula. The peppery, slightly bitter bite of arugula is the perfect contrast to the richness of the halloumi and the sweetness of the lemon honey dressing. As the cold dressing seeps down into the arugula, it wilts it just slightly and creates this incredible layered bite where you get couscous, herbs, grilled cheese, and greens all at once.
You can absolutely skip it if arugula is not your thing, but I would encourage you to try it at least once. It takes this from a side dish to a full and satisfying cold meal that requires zero effort at serving time.
This salad is also incredible for summer entertaining precisely because it is served cold. There is no last minute cooking, no timing anything to be hot and ready, and no stress about keeping things warm. I make it the morning of or even the night before, pull it out of the fridge when guests arrive, and it is ready to go. I have brought it to backyard barbecues, family dinners, and even beach picnics, and it holds up beautifully every single time.
How to Meal Prep This Grilled Halloumi Couscous Salad
If there is one recipe in my current rotation that I genuinely look forward to finding in my fridge on a Wednesday afternoon, it is this one. The grilled halloumi couscous salad is one of the best meal prep recipes I make all summer, and once you see how well it holds up over a few days, I think it will become a staple in your weekly prep routine too. The fact that it is meant to be served cold makes it one of the most effortless meal prep options out there. No reheating, no fussing, just open the fridge and eat. Let me break down exactly how I do it.
Make the Base in Advance
The couscous mixture is the heart of this recipe and it stores beautifully. After you cook the couscous and let it cool, toss it with the corn, pine nuts, chives, and dill, then pour the dressing over everything and mix it all together. Transfer it to an airtight container and store it in the fridge for up to three days. The flavors actually deepen as it sits, and the couscous absorbs the lemon honey vinaigrette in the best possible way. Day two might honestly be better than day one.
Keep the Halloumi and Tomatoes Separate
This is the most important meal prep tip I can give you for this recipe. Even though this is a cold salad, grilled halloumi does not hold up well after sitting in a dressed salad overnight. It loses that golden crust and gets a little rubbery, and the slow roasted tomatoes can make things soggy if they sit mixed in for too long. So I always store them separately in their own small containers and add them cold right before I am ready to eat. It takes thirty seconds and makes a huge difference in the final result.
How to Store Everything
Here is exactly how I set up my meal prep containers after making a batch of this salad:
Container 1: The couscous base with corn, pine nuts, and herbs, fully dressed. This goes in a large airtight container and keeps for up to 3 days in the fridge.
Container 2: Grilled halloumi slices stored on their own. These keep for 2 to 3 days refrigerated. Pull them straight from the fridge and add them cold right before serving.
Container 3: Slow roasted tomatoes or fresh cherry tomatoes stored separately. These keep for up to 5 days in the fridge if slow roasted, or 2 to 3 days if fresh.
Optional: If you like serving this on arugula, keep a bag of fresh arugula on hand and grab a handful when you are ready to plate. Do not store it with the salad or it will wilt.
Check out my favorite meal prep containers: HERE
Build Your Bowl Fresh Each Time
Once you have everything prepped and portioned, putting together a meal takes about five minutes. Grab a bowl, add arugula if you are using it, scoop the couscous base over the top, add your halloumi slices cold from the fridge, top with tomatoes, and you are done. It feels like a real meal every single time, which is honestly rare for meal prep food. Nothing soggy, nothing sad, just a genuinely delicious cold salad that you made ahead and can feel good about eating all week. Meal prepping does not have to mean boring food. This grilled halloumi couscous salad is proof of that.
Tips for the Best Results
Here are the things I have learned from making this recipe more times than I can count: Let the couscous cool completely before dressing it. Hot couscous will absorb the dressing unevenly and the whole salad can turn a little dense. Give it at least ten minutes to cool down before you toss everything together, and ideally let the finished salad chill in the fridge for at least 30 minutes before serving.
Toast the pine nuts fresh every time. Pre-toasted pine nuts from a bag do not have the same flavor as ones you toast yourself right before making the salad. It takes five minutes and makes a real difference.
Grill the halloumi and let it cool before storing. Since this is a cold salad, you want the halloumi to cool down completely before you put it in the fridge. Store it separately from the couscous base so it keeps its texture.
Taste before you salt. Halloumi is salty. The dressing has acid which will make the flavors pop. Taste the whole assembled salad before you reach for the salt shaker.
Make the base ahead of time. The couscous mixture (without the halloumi and tomatoes) keeps really well in the fridge for up to three days. This makes it a fantastic meal prep option. Make a big batch and add the toppings cold whenever you are ready to eat.
Substitutions and Variations
One of the things I love most about this recipe is how adaptable it is. Here are some easy swaps depending on what you have on hand or who you are feeding:
- Fresh cherry tomatoes instead of slow roasted tomatoes. Just halve them and add them in cold. You will lose that jammy depth but gain freshness and brightness. Both are delicious.
- Standard couscous instead of pearled. The texture will be softer and lighter, but the flavor will still be great.
- Dried dill instead of fresh. Use two teaspoons of dried dill in place of two tablespoons of fresh.
- Maple syrup instead of honey. If you want to make this fully vegan, swap the honey for maple syrup in the dressing.
- Add more vegetables. I have made versions of this with roasted red peppers, sliced cucumber, kalamata olives, and even roasted zucchini. All of them work beautifully cold and add great color and texture to the bowl.
- No halloumi? If you cannot find it, grilled feta blocks are a fun alternative. You can also do pan seared tofu if you want to keep it vegan.
Why This Is My Go-To Summer Salad
I have made a lot of salads in my life. It is a side effect of loving food and cooking as much as I do, and also of running a food and lifestyle blog where I am constantly developing and testing new recipes. But this grilled halloumi couscous salad has earned a permanent spot in my regular rotation in a way that very few recipes do.
It is the salad I make when I want to impress someone without stressing out. It is the salad I bring when someone asks me to contribute to a potluck and I want to bring something that is not a sad bag of chips. It is the salad I eat straight out of the container for lunch on a Tuesday because I meal prepped it on Sunday and I am so glad I did. And because it is served cold, it is the ultimate no fuss summer dish. No reheating, no last minute cooking, no timing anything. Just open the fridge and enjoy.
There is something about the combination of textures here that really gets me. The chew of the pearled couscous, the pop of corn, the crunch of pine nuts, and then that golden slab of halloumi on top, cool and salty and satisfying. Every bite has something happening. And the lemon honey vinaigrette ties it all together in this way that feels bright and summery and just exactly right.
I hope you make this one. And when you do, we would love to see it. Tag us on social media with #BriAndCat so we can see your version. Summer salads are better when they are shared.
With love,
Bri and Cat
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Grilled Halloumi Couscous Salad with Slow Roasted Tomatoes
Ingredients
- 10 oz pearled couscous or one standard package
- 1 can of corn drained, or 1.5 cups fresh or frozen corn
- 12 oz slow roasted tomatoes or substitute fresh cherry tomatoes, halved
- 2 tbsp fresh chives thinly sliced
- 2 tbsp fresh dill chopped (or 2 tsp dried dill)
- 3/4 cup pine nuts toasted
- 1 package halloumi cheese sliced 1/4 inch thick and grilled
- Juice of 1 lemon about 3 to 4 tbsp
- 3 cloves garlic minced
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- Fresh arugula for serving
Equipment
- Large pot for couscous
- Large mixing bowl
- Small mixing bowl
- Small skillet for toasting pine nuts
- Cast iron or nonstick skillet for grilling halloumi
- Whisk
- Chef’s knife and cutting board
- Citrus juicer (optional but helpful)
Method
- Cook the couscous according to package instructions. Transfer to a large bowl and allow to cool completely.
- While the couscous cooks, toast the pine nuts in a small dry skillet over medium heat, stirring constantly, until golden. Remove from heat and set aside to cool.
- Slice the halloumi into 1/4 inch thick pieces. Heat a cast iron or nonstick skillet over medium high heat. Add the halloumi slices and cook for 2 to 3 minutes per side until golden and crisp. Set aside and allow to cool completely.
- To the bowl with the cooled couscous, add the corn, toasted pine nuts, chives, and dill. Toss gently to combine.
- In a small bowl, whisk together the minced garlic, olive oil, lemon juice, red wine vinegar, and honey.
- Pour the dressing over the couscous mixture and toss until everything is well coated.
- Chill the salad in the fridge for at least 30 minutes before serving. This salad is best served cold.
- When ready to serve, taste and add salt only as needed. Halloumi is already quite salty so go easy.
- To serve, add a bed of arugula to your plate or serving platter if using. Spoon the cold couscous salad over the top and finish with halloumi slices and slow roasted tomatoes straight from the fridge.
Notes
- Drizzle with honey or hot honey just before serving.
- Let the couscous cool completely before dressing. This keeps the texture light and prevents the salad from getting dense.
- Pine nuts burn fast. Stay nearby and stir constantly when toasting.
- This salad is best served cold and gets even better after sitting in the fridge overnight as the dressing soaks in.
- Store the halloumi and tomatoes separately from the couscous base and add them cold right before serving for the best texture.
- The salad base keeps well in the fridge for up to 3 days, making it ideal for meal prep.
- If using fresh cherry tomatoes in place of slow roasted, halve them and add cold directly to the salad.
- For a vegan version, substitute maple syrup for honey and swap the halloumi for pan seared tofu.
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