When the sun is shining and the temperatures rise, I find myself craving vibrant, fresh meals that are both satisfying and light. This is where my Hot Honey Halloumi and Couscous Salad comes into play—a delightful dish that melds sweet, savory, and refreshing elements in every bite. Picture this: crispy, golden-brown halloumi drizzled with hot honey, fluffy couscous, and an array of colorful veggies dancing together in a bowl, creating a medley that’s as delicious as it is beautiful.
Whether you’re looking for a quick weekday lunch or a stunning centerpiece for your dinner table, this salad checks all the boxes: vegetarian, quick to whip up, and perfect for meal prep. I love how easily it adapts to whatever protein you have on hand, making it a versatile option for any occasion. Ready to elevate your salad game? Let’s dive in!
Why is Hot Honey Halloumi and Couscous Salad so amazing?
Vibrant Colors: This salad is a feast for the eyes, featuring a rainbow of fresh vegetables that elevate your dining experience.
Sweet and Spicy Combo: The unique blend of hot honey drizzled over crispy halloumi creates a tantalizing contrast that will keep you coming back for more.
Quick to Prepare: Ready in under 30 minutes, this recipe is perfect for a busy weeknight meal without compromising on flavor.
Meal Prep Friendly: Make it in advance and enjoy delicious leftovers throughout the week; it’s ideal for your lunchbox or a quick dinner!
Customizable Delight: Add proteins like grilled chicken or shrimp, or keep it vegetarian—this salad easily fits any dietary preference without losing its charm.
Hot Honey Halloumi and Couscous Salad Ingredients
For the Salad
• 1 large red onion – Adds sharpness and flavor through marination. Substitute with yellow onion if needed.
• 1 tbsp extra virgin olive oil – Enhances richness. Use avocado oil for a different flavor profile.
• 1/2 tbsp sumac – Provides a tangy, citrus flavor that brightens the dish. Skip if unavailable; add lemon juice instead.
• 1/4 tsp Aleppo pepper – Adds a mild heat. Replace with crushed red pepper flakes for more spice.
• 1/4 tsp salt – Enhances flavors. Adjust according to taste.
• 1/2 cup dry pearled couscous – Serves as a light, fluffy base. Use quinoa for a gluten-free option.
• 1 cup arugula, finely chopped – Offers peppery notes. Spinach may serve as a substitute.
• 1 cup spinach, finely chopped – Brings nutrients and texture. Use kale for a heartier option.
• 1 cucumber, chopped into thin rounds – Adds crunch and freshness. Zucchini can be used as an alternative.
• 4 slices halloumi cheese – Key ingredient providing rich, salty flavor. Replace with grilled tofu for a vegan version.
For the Dressing
• Juice of 1 lemon – Brightens flavors. Use lime juice if preferred.
• 1 tbsp Mike’s hot honey – Adds sweetness with heat. Use regular honey with a dash of chili powder if unavailable.
• Drizzle of extra virgin olive oil – Adds additional richness. Substitute sesame oil for a different flavor.
• 2 tbsp freshly chopped parsley – Provides freshness and color in the dressing. Substitute with cilantro or omit as desired.
• Splash of water – Used to adjust dressing consistency.
This Hot Honey Halloumi and Couscous Salad is sure to be a hit with its vibrant flavors and colors!
How to Make Hot Honey Halloumi and Couscous Salad
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Marinate the Onions: In a bowl, mix sliced onions with olive oil, sumac, Aleppo pepper, and salt. Cover and let them marinate in the fridge for at least 30 minutes to enhance their flavor.
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Prepare Couscous: Boil 1 cup of water and add a tablespoon of olive oil and a pinch of salt. Stir in the dry couscous, cover, and cook for about 10 minutes or until the water is absorbed and the couscous is fluffy.
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Prepare Veggies: While the couscous is cooking, chop the arugula, spinach, and cucumber. In a large bowl, combine them and set aside.
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Cook Halloumi: In another bowl, mix lemon juice, hot honey, and olive oil. Soak the halloumi slices in the mixture, then heat a non-stick pan over medium-high heat. Sear the halloumi for 2-3 minutes on each side until golden brown and crispy.
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Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and chopped parsley. Add a splash of water to adjust the dressing to your desired consistency.
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Assemble Salad: In the large bowl with the veggies, toss in the marinated onions, fluffy couscous, and seared halloumi. Drizzle with dressing and mix gently; serve immediately for a delightful meal.
Optional: Garnish with extra parsley or a sprinkle of Aleppo pepper for an added kick.
Exact quantities are listed in the recipe card below.
Expert Tips for Hot Honey Halloumi and Couscous Salad
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Proper Marination: Ensure the onions marinate long enough to absorb the flavors, enhancing their sharpness and preventing blandness.
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Halloumi Crispiness: Use a hot, well-oiled pan when cooking halloumi to achieve that perfect golden-brown crust; avoid overcrowding the pan.
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Vegetable Freshness: Chop vegetables right before assembly to maintain their crunch and vibrant color; this keeps your salad fresh and appealing.
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Dressing Consistency: Adjust the dressing thickness with water gradually; a perfect dressing coats the salad without overpowering it.
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Custom Protein Addition: If adding protein like chicken or shrimp, make sure to season and cook it separately before mixing it in, maintaining a balanced flavor throughout your Hot Honey Halloumi and Couscous Salad.
Make Ahead Options
This Hot Honey Halloumi and Couscous Salad is perfect for meal prep enthusiasts looking to save time during the week! You can marinate the onions and prepare the couscous up to 3 days in advance; simply store them separately in airtight containers in the refrigerator to maintain quality. The chopped veggies can also be prepped ahead and refrigerated for up to 2 days. When you’re ready to serve, just sear the halloumi fresh for that delightful crispy texture and combine everything with the dressing. Trust me, assembling this salad will feel like a breeze, and each bite will be just as delicious as if you made it all in one go!
Hot Honey Halloumi and Couscous Salad Variations
Get creative with your flavors and textures by customizing this delightful salad to suit your taste!
- Protein Boost: Add grilled chicken or shrimp to make this salad even heartier and packed with protein.
- Vegan Twist: Replace halloumi with vegan cheese or omit it entirely for a delicious dairy-free version that still satisfies.
- Roasted Veggies: Incorporate roasted bell peppers or sweet potatoes for extra depth and caramelization that complements the honey.
- Grain Swap: Try farro or quinoa instead of couscous for a different texture and flavor, adding a nutty bite.
- Herb Infusion: Toss in fresh basil or mint to brighten the dish and add aromatic notes that contrast beautifully with the savory components.
- Spicy Kick: Enhance the heat by adding sliced jalapeños or a sprinkle of cayenne pepper, turning up the excitement with each bite.
- Nutty Crunch: Top with toasted almonds or pine nuts for an irresistible crunch that adds both flavor and texture to the salad.
- Creamy Component: Incorporate avocado slices for a creamy element that balances the sweetness of the hot honey and adds healthy fats.
Storage Tips for Hot Honey Halloumi and Couscous Salad
- Fridge: Store any leftovers in an airtight container for up to 3 days to maintain freshness. This will keep the salad’s vibrant flavors intact while preventing sogginess.
- Freezer: It’s best not to freeze this salad, as the texture of the halloumi and veggies may suffer. However, cooked couscous can be frozen separately for future meals.
- Reheating: If you must reheat, warm the couscous gently in the microwave or on the stovetop, then quickly sauté the halloumi to restore crispness.
- Make-Ahead: Prepare the couscous, marinated onions, and veggies ahead of time. Store them separately and combine just before serving for optimal flavor and texture in your Hot Honey Halloumi and Couscous Salad.
What to Serve with Hot Honey Halloumi and Couscous Salad?
This colorful salad is just the start of a vibrant, satisfying meal that will delight your taste buds.
- Grilled Lemon Chicken: The zesty flavor of grilled chicken complements the sweet and spicy notes of the salad, adding a savory element that balances perfectly.
- Crispy Roasted Vegetables: Roasted seasonal veggies offer a comforting crunch and earthiness, enhancing the freshness of the salad while bringing extra nutrients to your plate.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio elevates your dining experience, refreshing the palate and beautifully matching the flavors in the salad.
- Pita Bread with Hummus: The creamy, nutty profile of hummus wraps around the salad’s inviting spices, making for a delightful appetizer or side that’s perfect for sharing.
- Avocado Toast: A slice of avocado toast provides healthy fats and creaminess that harmonizes with the halloumi and adds another layer of flavor.
- Sparkling Water with Mint: This refreshing drink adds an effervescent touch, cleansing your palate and enhancing the meal’s vibrant ingredients with every sip.
- Fruit Salad: A bowl of fresh fruit brings a sweet contrast that pairs beautifully with the heat of the hot honey, creating a light, uplifting finish to your meal.
- Greek Yogurt Sauce: A drizzle of tangy Greek yogurt sauce offers a creamy contrast to the crispy halloumi while enhancing the overall flavor profile of your dish.
- Vanilla Yogurt Parfait: For dessert, a light parfait layered with fruits and granola provides a satisfying finish, wrapping up the meal with a sweet, wholesome note.
Hot Honey Halloumi and Couscous Salad Recipe FAQs
What type of onion is best for this salad?
Absolutely! A large red onion is ideal for this recipe as its sharpness contrasts beautifully with the sweetness of the halloumi and hot honey. If you don’t have a red onion on hand, feel free to substitute it with yellow onion; it will still provide a nice flavor without a significant difference.
How should I store leftovers of the Hot Honey Halloumi and Couscous Salad?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep it fresh and avoid sogginess, try to separate dressing from the salad components. If you’ve already mixed it, using a paper towel can help absorb excess moisture.
Can I freeze Hot Honey Halloumi and Couscous Salad?
While it’s best not to freeze this salad as the texture of halloumi and veggies can suffer, you can definitely freeze the cooked couscous separately. To freeze couscous, allow it to cool completely, then place it in a freezer-safe bag or container. It will keep well for up to 3 months and can be thawed in the fridge overnight when you’re ready to use it.
What should I do if the halloumi sticks to the pan while cooking?
To prevent sticking, make sure your pan is well-oiled and hot before adding the halloumi. You might also want to cook the halloumi in smaller batches to ensure even cooking and browning. If it still sticks, gently using a spatula to pry it from the bottom can work wonders, ensuring you don’t lose that beautiful crust!
Is this Hot Honey Halloumi and Couscous Salad suitable for people with dietary restrictions?
Yes! This salad is vegetarian and can easily be adapted for various dietary preferences. If you’re cooking for someone who is vegan, replace the halloumi with grilled tofu and skip the honey for a delightful agave nectar alternative. Always be mindful of any specific allergies—like nuts or gluten—and adjust ingredients accordingly to create a safe and enjoyable meal for everyone.
How can I customize this salad further?
The beauty of this Hot Honey Halloumi and Couscous Salad lies in its versatility! If you’re looking to increase protein, consider adding grilled chicken or shrimp; simply season and cook the protein separately, then mix it in. Alternatively, feel free to toss in roasted vegetables, nuts, or seeds to enhance flavor and nutrition. The more the merrier!
Sweet and Spicy Hot Honey Halloumi Couscous Salad Bliss
Ingredients Â
Equipment
MethodÂ
- Marinate the Onions: In a bowl, mix sliced onions with olive oil, sumac, Aleppo pepper, and salt. Cover and let them marinate in the fridge for at least 30 minutes to enhance their flavor.
- Prepare Couscous: Boil 1 cup of water and add a tablespoon of olive oil and a pinch of salt. Stir in the dry couscous, cover, and cook for about 10 minutes or until the water is absorbed and the couscous is fluffy.
- Prepare Veggies: While the couscous is cooking, chop the arugula, spinach, and cucumber. In a large bowl, combine them and set aside.
- Cook Halloumi: In another bowl, mix lemon juice, hot honey, and olive oil. Soak the halloumi slices in the mixture, then heat a non-stick pan over medium-high heat. Sear the halloumi for 2-3 minutes on each side until golden brown and crispy.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and chopped parsley. Add a splash of water to adjust the dressing to your desired consistency.
- Assemble Salad: In the large bowl with the veggies, toss in the marinated onions, fluffy couscous, and seared halloumi. Drizzle with dressing and mix gently; serve immediately for a delightful meal.