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This bold hot honey halloumi and couscous salad mixes spicy, sweet, and salty in a way that grabs attention for lunch or dinner. If you want something fresh but with a kick, the spicy-sweet coating on salty halloumi plus nutty couscous and fresh greens really makes this salad stand out.
I whipped this up on a super hot summer evening when we wanted something hearty but not heavy and it quickly became a favorite in our lineup.
Gather Your Ingredients
- Red onion: add sweet crunch. Pick firm, weighty ones with tight skin for the best bite
- Extra virgin olive oil: adds moisture and flavor. Go fresh and good quality, especially for dressings
- Sumac: brings bright citrusy tartness. Check specialty spice shops for the freshest
- Aleppo pepper: gives gentle heat with fruity notes. Buy small amounts to keep fresh
- Salt: balances all flavors. Sea salt with minerals is your best bet
- Pearled couscous: offers chewy, nutty texture. Choose evenly sized pearls so it cooks up right
- Arugula: adds peppery sharpness. Go for bright colored, fresh leaves
- Spinach: mild and earthy, boosts nutrients. Baby spinach is great here
- Cucumber: gives crunch and coolness. Pick unwaxed cucumbers for texture and color
- Halloumi cheese: salty and rich, crisps up well. Grab brined halloumi and use soon after opening
- Spicy honey such as Mike’s Hot Honey: makes the glaze pop. You can also whip up your own with honey and chili flakes if you want
- Extra virgin olive oil drizzle: finishes the salad with richness
- Fresh parsley: chopped for herb freshness. Look for dark green flat leaves
- Water splash: thins the dressing for even mixing. Use filtered water for clean taste
How to Make It
- Cook the Couscous:
- Pour a cup of water, a pinch of salt, and some olive oil into a small pot and bring it to a boil. Stir in couscous, lower the heat, cover, and let it simmer for about 8 minutes until water’s gone. Take off the heat and let it sit covered for five minutes. Fluff it up gently with a fork and set aside to cool.
- Soak the Onions:
- Slice red onions thin and toss them with sumac, Aleppo pepper, olive oil, and salt in a small bowl. Rub the spices into the onions and let them hang out while you prep everything else. It takes the sharp edge off and adds color and flavor.
- Prep the Greens and Veggies:
- Chop up arugula and spinach finely. Slice the cucumber thinly. Put it all in a big serving bowl.
- Whip up Parsley Dressing:
- Mix two tablespoons of olive oil, fresh chopped parsley, lemon juice, a little water, and salt in a bowl. Taste it and tweak as needed. Pour half over the greens and toss well.
- Get the Halloumi Ready:
- Cut halloumi into thick, equal slices. Pat dry to lose extra moisture. Drizzle with hot honey and a bit of olive oil. Let it sit a few minutes so the flavors sink in and the glaze can start to set.
- Cook the Halloumi:
- Heat a nonstick pan over medium-high. When hot, add halloumi slices. Cook about two to three minutes each side until golden and crisp, with caramelized edges from the honey. Transfer to a plate.
- Put the Salad Together:
- Add the fluffed couscous to the greens. Toss with the rest of the dressing. Layer on the marinated onions and cucumber. Place the crispy halloumi on top. Finish with an olive oil drizzle and leftover parsley. Serve right away to enjoy all the textures.
Hot honey is hands down my favorite twist here. It takes simple salty cheese and turns it into something amazing. My kids even started snacking on the halloumi straight from the pan and now they want it on grilled cheese and pizza too.
Flavor Boosters
The marinated onions add a punch of tang and nice color to the dish.
Serving Suggestions
This salad makes a great light dinner alongside a cold glass of white wine. You can add grilled shrimp or chicken if you want a protein boost. For picnics, pack everything separately to keep it fresh and crisp.
Creative Twists
If you can’t find halloumi, try paneer or grilled feta instead. Swap arugula for kale or your favorite baby greens. If spicy honey is missing, just use plain honey and stir in red pepper flakes to taste.
For the best results, always pat the halloumi dry and make sure the onions have marinated well before using. Serve right away to get the best mix of textures and tastes.
Common Questions About This Recipe
- → What is the best way to prepare couscous for this dish?
Boil water with olive oil and a pinch of salt, stir in the couscous, then take it off the heat once absorbed. Fluff it up with a fork to keep it light.
- → How do I achieve a crispy halloumi exterior with the glaze?
Dip halloumi slices briefly in the honey, sesame oil, and lemon mix, then fry them on medium heat till they turn golden and caramelized.
- → Can I adjust the heat level of the hot honey glaze?
Absolutely, you can add more hot honey or Aleppo pepper to turn up the spice, or use less if you want it milder.
- → What role do the marinated onions play in the salad?
They mellow the sharp taste and bring a tangy, fragrant kick that lifts the flavor and adds color to the dish.
- → Is there a way to make the parsley dressing lighter?
Sure, just mix in a bit of water to thin it out while keeping its fresh and zesty taste.