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This halloumi salad recipe is made with fried halloumi cheese, couscous, tons of veggies, fresh mint, and a delicious balsamic vinaigrette dressing. It’s a quick and easy salad idea that can be enjoyed as a side dish or as a yummy lunch! For a gluten-free version, simply swap couscous with quinoa.

Overhead photo of a white plate topped with an arugula, halloumi, couscous, and vegetable salad.

This halloumi couscous salad recipe is such a simple, refreshing spring or summer salad idea! It’s super easy to make, comes together quickly, and can be enjoyed as a healthy lunch or side dish.

As a dietitian, I’ve made sure that this recipe is full of nutritious ingredients that pack in lots of vitamins, minerals, and antioxidants! It’s full of fiber-rich veggies, healthy fats (from the dressing), protein (from the cheese), as well as some energizing carbs (from the couscous).

In this post, I’ve included tips for cooking couscous, cooking halloumi, making this recipe in advance, and some recipe modification ideas/ingredient swaps. I hope you enjoy it as much as I do!

Want more summer salad recipe inspiration? Check out my roundup of 20+ easy, healthy summer salad recipes for more ideas!

Overhead photo of a white plate topped with an arugula, halloumi, couscous, and vegetable salad.

Ingredients Needed

All you need to make this halloumi salad recipe are the ingredients below. If needed, you can always swap or leave out some of the veggies – this recipe is flexible!

  • halloumi cheese
  • pearl or Israeli couscous (or other grain, like quinoa)
  • arugula
  • cucumber
  • cherry or grape tomatoes
  • steamed baby beets (pre-packaged)
  • strawberries
  • avocado
  • fresh mint

For the balsamic vinaigrette dressing:

Overhead photo of small bowls filled with salad ingredients on top of a wooden cutting board.

Tips For Cooking Couscous

  1. Follow the package directions for exact fluid to grain ratios as well as cooking time. Each particular brand of couscous may vary in this regard.
  2. To help prevent the couscous from sticking together, be sure to salt your water and add a splash of oil before cooking.
  3. If you find that your couscous is still a bit sticky, try stirring in some additional olive oil to the cooked grains (like you would with a pot of pasta). Fluffing the grains with a fork will also help!
Overhead photo of a large white bowl with tossed salad inside.

How To Cook Halloumi

Halloumi cheese can either be cooked on the stovetop or on a BBQ/grill. I personally find the stovetop version the easiest, unless you’re already throwing on the grill for another dish!

To pan-fry halloumi:

  1. Cut the block of cheese into 1/4-inch (~1/2 cm) thick slices.
  2. Heat a non-stick frying pan over medium heat.
  3. When hot, add the halloumi slices directly to the pan – you don’t need to add any oil.
  4. Allow to cook, undisturbed, for about 1-2 minutes. Check to see if the underside is starting to brown and crisp. When it does, you can flip each piece over and repeat on the other side.
  5. Remove from heat + add to the top of this salad!
Overhead photo of fried halloumi slices on a frying pan.

Recipe Modifications & Ingredient Swaps

  1. If you need a gluten-free version of this recipe, simply swap the couscous with a gluten-free grain (like quinoa!)
  2. If you’d like to experiment with other grains (not necessarily gluten-free ones), you can try swapping the couscous with things like farro or even some smaller pasta shapes (for a pasta salad).
  3. Arugula can be swapped with another leafy green, like baby kale or spinach.
  4. Feel free to leave out or add additional raw vegetables in this recipes. For instance, if you can’t find the pre-packaged baby beets at you’re store, just add in a little extra of the other veggies!
  5. While halloumi is the star ingredient, you can always play around with other cheeses like feta or goat.

Make Ahead Option

If you’d like to prep this salad recipe 1 day in advance, simply:

  1. Cook the couscous and store in an airtight container the fridge.
  2. Chop all the veggies and combine with the arugula. If you’d like, you can toss the veggies with the couscous and store together – just let the couscous cool first so that it doesn’t wilt the veg.
  3. Cook the halloumi and store in an airtight container in the fridge. Do NOT reheat the halloumi as it will create a rubbery texture. If you’d prefer to have the halloumi be hot on this salad, simply cook the halloumi right before serving – it only takes a couple minutes.
  4. Pre-make the dressing and store in a separate jar in the fridge. Add to the salad just before serving!
Closeup photo of a halloumi, arugula, couscous, and veggie salad tossed together on a white plate.

Did you give this Halloumi Salad With Couscous Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Easy Halloumi Salad With Couscous

This halloumi salad recipe is made with fried halloumi cheese, couscous, tons of veggies, and a delicious balsamic vinaigrette dressing. It's a quick and easy salad idea that can be enjoyed as a side dish or as a yummy lunch! For a gluten-free version, simply swap couscous with quinoa.
Overhead photo of a white plate topped with an arugula, halloumi, couscous, and vegetable salad.
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5 from 3 votes
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Ingredients

  • 1/3 cup pearl or Israeli couscous, dry (or 1 cup cooked)
  • 1 block halloumi cheese
  • 4 cups arugula
  • 1 cup cucumber, sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup strawberries, quartered
  • 1 cup steamed baby beets, quartered (I purchase these pre-cooked)
  • 1/4 cup fresh mint, chopped
  • 1 avocado, cut into chunks
  • Salt + pepper, to taste

Balsamic Vinaigrette Dressing:

Instructions

  • Cook couscous according to package directions. You can also use pre-cooked couscous if you have some on hand.
  • While couscous cooks, chop all the veggies and add to a large bowl with arugula.
  • Make the dressing by adding all dressing ingredients to a small bowl or jar with a lid. Whisk or shake together.
  • Cut block of halloumi cheese into 1/4-inch thick slices. Heat a non-stick frying pan over medium and add slices directly to the pan (there is no need for additional oil). Allow to cook, undisturbed for about 1-2 minutes. Check to see if the underside is starting to brown and crisp. When it does, you can flip each piece over and repeat on the other side. Remove from heat when done.
  • Add cooked couscous to the bowl with all the veggies. Pour dressing over top and toss everything together.
  • Plate salad and top each serving with an even amount of avocado chunks and fried halloumi cheese. Enjoy!

Notes

*LEFTOVERS: leftovers of this salad will keep for about 1 day after they’ve been tossed in dressing. Of course, it will be a bit soggier but still edible!
*MAKE AHEAD OPTION: you can make this recipe up to a day in advance if you’d like. Simply,
  • cook the couscous and store in an airtight container the fridge.
  • chop all the veggies and combine with the arugula. If you’d like, you can toss the veggies with the couscous and store together – just let the couscous cool first so that it doesn’t wilt the veg.
  • cook the halloumi and store in an airtight container in the fridge. Do NOT reheat the halloumi as it will create a rubbery texture. If you’d prefer to have the halloumi be hot on this salad, simply cook the halloumi right before serving – it only takes a couple minutes.
  • pre-make the dressing and store in a separate jar in the fridge. Add to the salad just before serving!
 
*TIPS FOR COOKING COUSCOUS:
  • Follow the package directions for exact fluid to grain ratios as well as cooking time. Each particular brand of couscous may vary in this regard.
  • To help prevent the couscous from sticking together, be sure to salt your water and add a splash of oil before cooking.
  • If you find that your couscous is still a bit sticky, try stirring in some additional olive oil to the cooked grains (like you would with a pot of pasta). Fluffing the grains with a fork will also help!
 
*RECIPE MODIFICATIONS:
  • If you need a gluten-free version of this recipe, simply swap the couscous with a gluten-free grain (like quinoa!)
  • If you’d like to experiment with other grains (not necessarily gluten-free ones), you can try swapping the couscous with things like farro or even some smaller pasta shapes (for a pasta salad).
  • Arugula can be swapped with another leafy green, like baby kale or spinach.
  • Feel free to leave out or add additional raw vegetables in this recipes. For instance, if you can’t find the pre-packaged baby beets at you’re store, just add in a little extra of the other veggies!
  • While halloumi is the star ingredient, you can always play around with other cheeses like feta or goat.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a halloumi couscous salad with balsamic dressing recipe.
This post may contain affiliate links. Please see my disclosure policy.