Grilled Halloumi Couscous Salad with Slow Roasted Tomatoes

This grilled halloumi couscous salad is a hearty, herby summer salad loaded with pearled couscous, corn, toasted pine nuts, fresh chives and dill, all tossed in a bright lemon honey vinaigrette and topped with golden grilled halloumi and slow roasted tomatoes. It is best served cold, making it the perfect make ahead dish for summer entertaining, meal prep, and easy weekday lunches.

Course Main Course, Salad

Cuisine American

Keyword cous cous salad, grilled halloumi, summer corn dish, summer salad

Prep Time 15

Cook Time 15

Total Time 30

Servings 6 people

Calories 480kcal

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)

Ingredients

For the Salad:

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

For the Lemon Honey Vinaigrette:

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

Optional:

Fresh arugula for serving

Instructions

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.