This grilled halloumi salad with couscous and arugula is a refreshing and light meal, perfect for a warm day or as a satisfying side dish. The salty, crispy halloumi cheese pairs beautifully with the fluffy couscous, fresh arugula, and creamy yogurt dressing, creating a delicious combination of textures and flavors that are both wholesome and indulgent.
Why You’ll Love This Recipe
This salad is a delightful balance of warm, grilled halloumi and the freshness of arugula and couscous, making it a versatile dish for any occasion. The crispy halloumi adds a rich, savory flavor that contrasts wonderfully with the lightness of the couscous and arugula. The creamy yogurt dressing ties everything together, adding a refreshing tang that enhances the flavors without overpowering them. It’s easy to make, and the ingredients come together in just a few simple steps to create a satisfying and nourishing dish.
Ingredients
- 1 block halloumi cheese
- 1 cup couscous
- 2 cups arugula
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- A handful of black olives (optional)
- Fresh herbs, for garnish (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Cook the couscous according to the package instructions. Fluff with a fork and set aside to cool.
- Slice the halloumi into thick strips, about 1/2 inch each.
- Preheat a grill or grill pan over medium heat. Grill the halloumi strips for 2-3 minutes on each side, until golden brown and crispy.
- In a small bowl, mix the Greek yogurt, lemon juice, olive oil, garlic powder, salt, and black pepper to create a creamy dressing.
- In a large bowl, toss the arugula, couscous, and black olives (if using) together.
- Arrange the grilled halloumi on top of the salad mixture.
- Drizzle the yogurt dressing over the salad and garnish with fresh herbs if desired.
- Serve immediately and enjoy!
Servings and Timing
This recipe makes approximately 4 servings.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
Variations
- Add Protein: For a heartier salad, add grilled chicken, lamb, or chickpeas to make it more filling.
- Herb Variations: Experiment with different fresh herbs such as mint, parsley, or basil for a unique twist.
- Vegetarian Option: Omit the olives for a simpler, vegetarian version of the salad.
- Roasted Vegetables: Add roasted vegetables like cherry tomatoes, zucchini, or bell peppers for added flavor and texture.
Storage/Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Note that the halloumi will lose some of its crispness when stored, so it is best enjoyed fresh.
- Reheating: If you need to reheat the halloumi, do so by placing it back in a hot pan for a few minutes until crispy again.
- Dressing Storage: The yogurt dressing can be stored in the refrigerator for up to 3 days.
FAQs
1. Can I use a different cheese instead of halloumi?
Yes, you can substitute halloumi with another firm cheese such as paneer, feta, or even grilled goat cheese, though the texture and flavor will vary.
2. How do I know when the halloumi is done grilling?
Halloumi is done when it becomes golden brown and crispy on both sides. It should have a nice sear and firm texture. Be careful not to overcook it, as it can become rubbery.
3. Can I make this salad ahead of time?
You can prepare the couscous and dressing ahead of time and store them separately in the refrigerator. Grill the halloumi and toss the salad right before serving to maintain the freshness.
4. Can I use a different grain instead of couscous?
Yes, you can substitute couscous with quinoa, bulgur, or farro, depending on your preference.
5. Can I make the dressing dairy-free?
To make the dressing dairy-free, you can use a plant-based yogurt alternative, such as coconut yogurt or almond yogurt, instead of Greek yogurt.
6. How can I make this salad spicier?
For added heat, you can sprinkle some red pepper flakes into the dressing or drizzle a little hot sauce over the salad before serving.
7. Is this salad gluten-free?
Couscous is made from wheat, so it is not gluten-free. However, you can substitute the couscous with gluten-free grains like quinoa, rice, or millet to make the salad gluten-free.
8. Can I prepare the halloumi in advance?
It is best to grill the halloumi just before serving, as it tastes best when hot and crispy. However, you can prepare the halloumi ahead of time and store it in the refrigerator for up to a day, reheating it just before serving.
9. What other greens can I use in this salad?
While arugula works beautifully for this salad, you can also use spinach, mixed greens, or kale for a different base.
10. Can I add more vegetables to this salad?
Yes! Feel free to add roasted vegetables, cucumber, or even avocado to enhance the flavor and texture of the salad.
Conclusion
Grilled halloumi salad with couscous and arugula is a fresh, satisfying dish that offers the perfect balance of savory cheese, light grains, and vibrant greens. The creamy yogurt dressing brings everything together with a touch of tang, making this salad ideal for a light lunch, dinner, or even as a side dish for a gathering. With a variety of customizable options, this salad can easily be adapted to suit different tastes, making it a versatile addition to your recipe collection.
Print
Grilled Halloumi Salad with Couscous and Arugula
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Une salade rafraîchissante composée de fromage halloumi grillé, accompagnée de couscous, de roquette et d’une vinaigrette crémeuse au yaourt, parfaite pour un repas léger mais satisfaisant.
Ingredients
- 1 bloc de fromage halloumi
- 1 tasse de couscous
- 2 tasses de roquette
- 1/4 tasse de yaourt grec
- 1 cuillère à soupe de jus de citron
- 1 cuillère à soupe d’huile d’olive
- 1/4 cuillère à café de poudre d’ail
- Sel et poivre noir au goût
- Une poignée d’olives noires (facultatif)
- Herbes fraîches, pour la garniture (facultatif)
Instructions
- Cuire le couscous selon les instructions sur l’emballage. Égrainer à la fourchette et laisser refroidir.
- Coupez le halloumi en lanières épaisses d’environ 1/2 pouce chacune.
- Préchauffer un gril ou une poêle à griller à feu moyen. Griller les lanières de halloumi 2 à 3 minutes de chaque côté, jusqu’à ce qu’elles soient dorées et croustillantes.
- Dans un petit bol, mélangez le yaourt grec, le jus de citron, l’huile d’olive, la poudre d’ail, le sel et le poivre noir pour créer une vinaigrette crémeuse.
- Dans un grand bol, mélanger la roquette, le couscous et les olives noires (si vous en utilisez).
- Disposer le halloumi grillé sur le mélange de salade.
- Arrosez la salade de vinaigrette au yaourt et garnissez d’herbes fraîches si vous le souhaitez.
- Servez immédiatement et dégustez !
Notes
- Vous pouvez également ajouter des tomates cerises ou des concombres pour plus de fraîcheur et de croquant.
- Si vous préférez une version sans produits laitiers, remplacez le halloumi par du tofu grillé ou une alternative au fromage végétalien.
- Pour un repas plus consistant, ajoutez du poulet grillé ou des pois chiches à la salade.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
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