Summer Couscous Salad with Edamame, Corn, and Grilled Halloumi
This cold summer couscous salad is packed with corn, chickpeas, edamame, and toasted pine nuts, all tossed in a bright lemon dressing. It is finished with warm grilled halloumi and a drizzle of honey for the perfect sweet and salty bite.
Servings 6
Calories 380kcal
Equipment
- Large pot for cooking couscous
- Baking sheet or large plate for cooling couscous
- Small skillet for toasting pine nuts
- Grill or grill pan (a skillet also works, see tip below)
- Small bowl or jar (for dressing)
- Large mixing bowl
- Serving bowl
Ingredients
Salad:
- 1 package pearled couscous cooked (about 3 cups cooked)
- 1 can corn drained (about 1.5 cups)
- 1 can chickpeas drained and rinsed (about 1.5 cups)
- 1 package 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
Dressing:
- 2 tablespoons olive oil
- 2 to 3 tablespoons fresh lemon juice about the juice of one lemon
- 2 tablespoons red wine vinegar
Topping:
- 9 ounces halloumi grilled
- Honey or hot honey for drizzling
- Salt and pepper to taste
Instructions
- Cook the couscous according to package instructions. Spread on a baking sheet or plate to cool quickly.
- While couscous cools, drain the corn and chickpeas, and cook the edamame according to package directions.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes, stirring often, until golden.
- Chop the dill and chives, and mince the garlic.
- Whisk together the olive oil, lemon juice, and red wine vinegar in a small bowl or jar.
- In a large mixing bowl, combine the couscous, corn, chickpeas, edamame, pine nuts, dill, chives, and garlic. Pour the dressing over and mix well.
- Slice the halloumi into slabs about half an inch thick. Grill for 2 to 3 minutes per side, until golden grill marks appear.
- Transfer the salad to a serving bowl. Top with the grilled halloumi and drizzle generously with honey or hot honey.
- Taste and season with salt and pepper as needed. Serve cold.
Notes
- No grill? No problem. Sear the halloumi in a nonstick skillet over medium high heat for 2 to 3 minutes per side instead.
- Halloumi is naturally salty, so hold off on adding salt until the very end and taste as you go.
- Make the couscous base a day ahead for even better flavor, but wait to grill the halloumi until right before serving.
- Store the salad and halloumi separately in the fridge for up to 4 to 5 days.
