This site contains affiliate links, view the disclaimer page for more information.

Summer couscous salad has become one of those recipes I make on repeat once the weather warms up, and this version might be my favorite one yet. It has everything I want in a summer dish: it is cold, it is fresh, it comes together in one bowl, and it somehow manages to feel both light and satisfying at the same time. Between the pearled couscous, the pop of corn and edamame, the crunch of toasted pine nuts, and that final drizzle of honey over warm grilled halloumi, this salad checks every box.

PIN IT

I originally started making this recipe because I wanted something to bring to a backyard bbq that wasn’t another pasta salad drowning in mayo. I love a classic pasta salad as much as anyone, but by mid July I am ready for something that feels a little more vibrant. This couscous salad became my answer, and it has quickly turned into one of those recipes that my friends specifically request when we are planning a summer gathering.

If you have never paired halloumi with honey before, prepare to have your mind changed. The salty, squeaky cheese gets golden and slightly crisp on the grill, and then that hit of sweetness from the honey balances it out perfectly. It sounds like an unexpected combination, but trust me, it works.

Why This Summer Couscous Salad Works So Well

There are a few reasons I keep coming back to this recipe all summer long.

First, it is incredibly versatile. You can serve it as a side dish at a cookout, pack it for lunch during the week, or even serve it as a light vegetarian main course. It holds up well in the fridge, which makes it a great option for meal prep, and I will talk more about that later on.

PIN IT

Second, the texture in this salad is what makes it stand out. Pearled couscous has a nice chew to it, almost like a small pasta, and it soaks up the dressing beautifully. Then you get little bursts of sweetness from the corn, a slightly firmer bite from the chickpeas, and a satisfying pop from the edamame. The toasted pine nuts add crunch, and the fresh herbs bring everything to life.

Third, and I think this is the real star of the show, the grilled halloumi and honey topping takes this from a good salad to a great one. Halloumi has a high melting point, so it grills up beautifully without falling apart, and it gets those gorgeous golden grill marks. When you drizzle honey over the top right before serving, it creates this incredible balance of salty and sweet that makes people go back for seconds.

PIN IT

I also love that this recipe does not require a ton of specialty ingredients. Everything here is easy to find at a regular grocery store, which is one of my personal rules for a good weeknight or summer recipe. If I have to hunt down five ingredients at three different stores, I am probably not making that recipe again.

What You Need for This Summer Couscous Salad

Here is everything you will need to make this dish. I will walk through a few notes on ingredients below because there are some small details that make a difference.

PIN IT

For the salad:

• 1 package of pearled couscous, cooked (about 3 cups cooked)
• 1 can of corn, drained (about 1.5 cups)
• 1 can of chickpeas, drained and rinsed (about 1.5 cups)
• 1 package of frozen edamame, shelled (12 ounces)
• 1/4 cup toasted pine nuts
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons chives, thinly sliced
• 3 cloves garlic, minced

For the dressing:

• 2 tablespoons olive oil
• 2 to 3 tablespoons fresh lemon juice, about the juice of one lemon
• 2 tablespoons red wine vinegar

For the topping:

• About 9 ounces halloumi, grilled or seared in a pan
• Honey or hot honey, for drizzling
• Salt and pepper to taste

A few notes on ingredients that I think are worth mentioning.

Pearled couscous is sometimes labeled as Israeli couscous, and it is different from the tiny, more traditional couscous you might be used to. It has a larger, round shape, almost like a small pasta pearl, and it holds up much better in a cold salad like this one. If you use regular couscous instead, you will end up with a texture that is much softer and a little more prone to clumping, so I really do recommend seeking out the pearled version for this recipe.

When it comes to the edamame, I use frozen shelled edamame and simply cook it according to the package instructions before letting it cool. This is such an easy way to add plant based protein and a nice pop of color to the salad without much effort at all.

PIN IT

As for the halloumi, this cheese is naturally quite salty, so I want to flag that early on. Because of that saltiness, you want to go easy on any additional salt you add to the dressing or the salad itself. I usually wait to season with salt until the very end, after the halloumi is already on top, so I can taste everything together and adjust from there.

How to Make This Summer Couscous Salad

This recipe comes together in a handful of simple steps, and most of it can be done ahead of time, which I love.

Step 1: Cook the couscous

Start by cooking your pearled couscous according to the package instructions. Once it is done, spread it out on a baking sheet or a large plate so it can cool quickly. This little trick helps prevent the couscous from clumping together and speeds up the cooling process so you are not waiting around.

Step 2: Prep your mix ins

While the couscous cools, drain your corn and chickpeas, and cook your edamame according to the package directions. Toast your pine nuts in a dry skillet over medium heat for a few minutes, stirring often so they do not burn. They go from perfectly golden to burnt pretty quickly, so keep an eye on them.

Chop your dill and chives, and mince your garlic. I like using fresh herbs here because they really do make a difference in the overall brightness of the salad. Dried herbs just do not give you the same fresh, summery flavor.

Step 3: Make the dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, and red wine vinegar. This dressing is simple and bright, and it is meant to let the fresh ingredients shine rather than overpower them.

Step 4: Combine everything

In a large mixing bowl, combine the cooled couscous, corn, chickpeas, edamame, toasted pine nuts, dill, chives, and minced garlic. Pour the dressing over everything and mix well to combine, making sure everything gets coated evenly.

Step 5: Grill or Sear the Halloumi

Slice your halloumi into slabs about half an inch thick. Grill it on a hot grill or grill pan for two to three minutes per side, until you get those beautiful golden grill marks. Or sear the halloumi in a nonstick skillet over medium high heat for 2 to 3 minutes per side instead.Halloumi holds its shape really well on the grill, which is part of why I love using it in recipes like this. You can also sear it in a skillet as well to get the golden brown edges.

Step 6: Assemble and serve

Transfer your couscous salad to a serving bowl. Top with the grilled halloumi, either sliced or cut into cubes, and drizzle honey or hot honey generously over the top. Taste and add salt and pepper as needed, keeping in mind that the halloumi already brings plenty of salt to the dish. Serve cold.

Tips for the Best Summer Couscous Salad

I have made this recipe more times than I can count at this point, so here are a few tips I have picked up along the way.

Do not skip toasting the pine nuts. It only takes a few extra minutes, but it makes such a big difference in flavor. Toasting brings out their natural oils and gives them a deeper, nuttier taste that raw pine nuts just do not have.

PIN IT

Cook your couscous the night before if you can. This salad tastes even better once it has had time to sit and let the flavors meld together, so making the base a day ahead is a great time saving strategy if you are prepping for a party or a busy week.

Keep the halloumi separate until you are ready to serve if you are making this ahead of time. Halloumi is best enjoyed warm and fresh off the grill, so I like to store the couscous base in the fridge and grill the halloumi right before serving whenever possible.

Taste as you go with the salt. Since halloumi is naturally salty and the dressing has a good amount of acidity from the lemon juice and vinegar, I always recommend tasting the salad after everything is combined and adjusting the seasoning from there rather than salting too early.

PIN IT

If you cannot find hot honey, you can easily make your own by warming regular honey with a pinch of red pepper flakes for a minute or two. Let it cool slightly before drizzling it over your salad.

Why This Salad Is Perfect for Meal Prep

I mentioned earlier that this is a fantastic recipe for meal prep, and I want to expand on that a little because it really has become one of my go to lunches during the week.

The couscous base holds up beautifully in the fridge for four to five days, which means you can make a big batch on Sunday and have lunch ready to go for most of the week. I like to portion the salad into individual containers, and then grill a big batch of halloumi separately to portion out as I go. This way the halloumi stays fresh and does not get soggy sitting in the fridge with the rest of the salad.

PIN IT

If you want to take your meal prep a step further, you can even prep all of your components separately and combine them fresh each day. Cook your couscous, prep your mix ins, and make your dressing ahead of time, then assemble individual portions right before you eat. This takes a little more effort but keeps everything tasting as fresh as possible.

I also think this salad is a great option if you are trying to eat more plant based meals during the week. Between the chickpeas and edamame, you are getting a solid amount of plant based protein, and the halloumi on top adds even more staying power to keep you full through the afternoon.

Ways to Customize This Recipe

One of the things I love most about this summer couscous salad is how easy it is to customize based on what you have on hand or what you are in the mood for.

If you do not have chickpeas, white beans work really well here too. You could also swap the edamame for peas if that is what you have in the freezer.

Want to add more vegetables? Diced cucumber, cherry tomatoes, or even roasted red peppers would all be delicious additions. I have made versions with cherry tomatoes during peak summer when they are at their absolute best, and it adds a nice juicy sweetness to the salad.

PIN IT

If halloumi is not available where you live, feta is a good substitute, though you will lose that warm, grilled element that makes this recipe special. If you go the feta route, I would crumble it over the top cold rather than trying to grill it.

For an extra layer of flavor, you could add a sprinkle of za’atar or sumac over the top before serving. Both of these spices pair beautifully with the lemon and herbs already in the dressing.

Variations on This Summer Couscous Salad

Once you have made this salad a few times, you will probably start to see just how many directions you can take it. Here are some of my favorite variations if you want to switch things up.

Mediterranean style couscous salad

Add kalamata olives, diced cucumber, and crumbled feta on top of the halloumi for a more Mediterranean spin. A sprinkle of oregano in the dressing ties everything together nicely. This version feels a little heartier and pairs really well with grilled chicken or fish if you want to turn it into a full meal.

Spicy honey halloumi version

If you love a little heat, lean into the hot honey option and add a pinch of red pepper flakes directly into the salad as well. I sometimes add a few thin slices of jalapeno on top for extra kick. The combination of spicy, sweet, and salty is one of my favorite flavor profiles, and this variation delivers all three.

Herb forward version

If you have a garden overflowing with herbs in the summer, this salad is a great way to use them up. Add fresh mint or basil in addition to the dill and chives for a brighter, more herbaceous flavor. Mint in particular pairs really well with the lemon in the dressing.

Protein packed version

While the chickpeas and edamame already add a good amount of protein, you can bulk this salad up even more by adding grilled shrimp or diced grilled chicken alongside the halloumi. This turns the salad into an easy, filling main course that works well for a summer dinner.

No grill version

If you do not have access to a grill or grill pan, you can pan sear the halloumi in a nonstick skillet over medium high heat for two to three minutes per side instead. You will still get that golden crust, just without the grill marks. This is an easy way to make this recipe work year round, not just in the summer months.

Grain swap version

If you want to switch up the base entirely, quinoa or farro both work well in place of the pearled couscous. Just keep in mind that cooking times and liquid ratios will be different, so follow the package instructions for whichever grain you choose. Both of these swaps also make the salad naturally gluten free, which is a nice option if you are cooking for a crowd with different dietary needs.

I love that this recipe is really more of a template than a strict formula. Once you have the base down, you can play around with what you have on hand and make it your own depending on the season, your mood, or what needs to get used up in your fridge.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, and I actually recommend it. The couscous base tastes even better after it has had time to sit in the fridge for a few hours or overnight. Just wait to add the grilled halloumi until you are ready to serve for the best texture.

How long does this salad last in the fridge?

The couscous base will keep well for four to five days in an airtight container in the fridge. I recommend grilling the halloumi fresh each time you plan to eat it rather than storing it grilled for multiple days.

PIN IT

Can I serve this salad warm instead of cold?

You certainly can, though I personally love this salad best served cold or at room temperature, especially during the summer months. If you prefer it warm, you can serve the couscous base freshly made without chilling it first.

What can I use instead of pearled couscous?

If you cannot find pearled couscous, orzo pasta is a good substitute and has a similar texture and shape. Regular couscous will work in a pinch, but the texture will be softer and slightly different from the original recipe.

Now Go Try This Summer Couscous Salad

This summer couscous salad has quickly become one of my most requested recipes, and I think it is because it manages to feel both fresh and indulgent at the same time. The couscous base is light and full of texture, and then that grilled halloumi with a drizzle of honey takes it to a whole new level.

PIN IT

Whether you are bringing this to a summer potluck, packing it for lunch during the week, or just looking for a new side dish to add to your rotation, I really think this recipe delivers. It is easy to make, easy to customize, and it always gets people asking for the recipe.

Also, check out my other version of this summer cous cous salad:

Grilled Halloumi Couscous Salad with Slow Roasted Tomatoes (A Perfect Summer Recipe)

If you try this summer couscous salad, I would love to hear how it turns out for you. Let me know in the comments if you make any fun swaps or additions, and be sure to tag Bri and Cat if you share it on social media. Happy cooking, and here is to another summer of good food and good company.

With love,

Bri and Cat

Affiliate Disclaimer:
As an Amazon Associate I earn from qualifying purchases. This comes at no additional cost to you. We only recommend products that we believe will add value to our readers.