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+ servings

Halloumi Couscous Salad

A tasty and filling couscous halloumi salad packed with protein, fresh ingredients and summer flavors. Filling and rounded enough for a meal, but also great as a side dish or small plate.
4.8 from 5 ratings


  • 225 g (8 oz) block of halloumi, cut into cubes or strips
  • 250 g (8 oz) cherry tomatoes, halved
  • 120 g (¾ cup) dried couscous
  • 8 Tbsp (½ cup) prepared pesto*
  • A couple handfuls of fresh washed rocket**
  • 3-4 Tbsp hummus, heaped
  • 2 Tbsp pine nuts
  • 4 Tbsp pomegranate seeds
  • Handful of chopped fresh basil


  • Prepare your couscous according to package instructions.
  • Once it's ready, fluff with a fork and add about half of the pesto, a couple spoonfuls at a time, until it's nicely coated.
  • Toss the couscous in a large bowl with the rocket and cherry tomatoes. Add more pesto until everything is coated to your liking.
  • Pan fry your halloumi in olive oil until golden and crisp.
  • Add the halloumi to the top of the couscous mix.
  • Add dollops of hummus to the top of the salad and scatter with pine nuts, pomegranate seeds and basil.


*This is very approximate, you may want more or less based on how oily or how chunky your pesto is.
I love this with kale pesto! To make that, blend the following ingredients:
  • Handful of kale leaves
  • Handful of basil
  • 3 cloves garlic
  • Juice of 1 lemon
  • 4 Tbsp cashews
  • 4 Tbsp of grated parmesan
  • Extra virgin olive oil - add it to the blender a little at a time until you get the desired texture
** I use a 50g bag of rocket - that's about 1.75 oz.
Serving: 1g, Calories: 315kcal, Carbohydrates: 18g, Protein: 10g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Cholesterol: 13mg, Sodium: 326mg, Fiber: 4g, Sugar: 3g