This Zucchini Halloumi Couscous is packed with lots of delicious flavors and crunchy texture. The grilled halloumi cheese pairs perfectly with the couscous and vegetables, making this easy 10-minute dish a winner in every way!
You're going to love this salad with a tasty combination of grilled zucchini and halloumi with tender couscous and other vegetables. It's simple to make and tastes incredible. Serve it as a vegetarian main dish, or a side dish.
No grill? No problem! Just pan fry the strips of zucchini and halloumi.
Couscous is a type of pasta made from durum wheat semolina. It is traditionally served as a staple food in North African and Middle Eastern cuisine.
While it can be used in many ways, it's a great addition to salad because it holds up well and takes just minutes to cook through.
This halloumi couscous salad is made with crunchy corn, sweet peas, and grilled zucchini. The addition of Halloumi cheese gives it a nice salty flavor and grilled, charred taste.
It's the perfect halloumi couscous salad for spring or summer and can be served alongside any main course or enjoyed on its own! You'll love the bold flavors and textures in every bite!
Looking for more great salad recipes? Be sure to try Caprese Pasta Salad, Broad Bean Salad, Kohlrabi Salad, Tomato Onion Salad, or Butternut Squash Salad. They are all a great way to eat more veggies, in a tasty salad full of flavors and textures.
Why You'll Love This Recipe
This zucchini halloumi couscous salad is packed with nutrients and fiber coming from lots of vegetables.
It makes a great side dish to any main course.
The halloumi cheese is a great addition because it adds a nice salty flavor and hearty texture to the dish.
Couscous is easy to prepare and takes just 10 minutes to cook.
For the couscous
- Couscous - You can find this tiny grain-sized pasta in most grocery stores near the rice. It's a great grain to use in salads because it doesn't get mushy and has a neutral flavor.
- Frozen Peas & Corn - Adds garden fresh taste and crunch to the salad and is easy to find.
- Vegetable Stock - Used to cook the pasta and thaw the vegetables while adding nutrients and flavor.
- Lemon Juice - Brightens up the flavor of the couscous with a citrus taste.
For the salad
- Zucchini (courgette) - Gives the salad texture, fiber, and nutrients.
- Halloumi Cheese - This Greek cheese is salty and sturdy and stands up to heat well, making it perfect for salad.
- Olive Oil - Used to coat the zucchini and cheese, which helps it get a char on the outside when grilled.
- Pumpkin Seeds - Adds a crunchy texture and nutty flavor to the top of the salad.
- Spring Onions - Gives the salad a mild onion taste and a pop of green color.
- Chopped Parsley - Adds a fresh herb taste and rounds out the natural colors.
Please see the recipe card below for quantities.
Wondering how to make this Zucchini Halloumi Couscous recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for grilling: Preheat a grill or griddle pan over medium heat while preparing the couscous and vegetables.
Cook the couscous: Add the frozen vegetables to a large mixing bowl along with the dried couscous. Heat up the vegetable stock until hot, then pour it over the mixture. Cover with a pot lid or plate, let it steam, and absorb for 10 minutes. Then, stir in the lemon juice and fluff with a fork.
Grill the zucchini: Meanwhile, prepare the zucchini by washing it thoroughly and slicing it lengthwise. Coat with half of the olive oil, then place it on the heated grilled pan (or cook in a frying pan). Cook for a few minutes on each side until softened and lightly charred. Remove and let it cool.
Grill the cheese: Slice the halloumi cheese into thick slices and coat it with the remaining oil. Add it to the heated grill pan (or frying pan) and cook for a few minutes or until the outside gets charred and softens.
Assemble the salad: Pile the couscous onto a serving plate, then top with the zucchini, halloumi, pumpkin seeds, scallions, and parsley. Serve and enjoy!
Make sure your vegetable stock is hot! This is in order for the couscous and vegetables to be cooked through.
If you're not a fan of grilled halloumi or zucchini, you can cook it in a pan on the stovetop over medium heat until lightly browned on both sides.
You can serve this salad cold, making it perfect for picnics or potlucks! Just let the couscous and vegetables cool completely before assembling the salad.
Pair with a Grilled Halloumi Sandwich for a complete lunch.
Makes a great side dish alongside a hearty Easy Mushroom Tart.
Enjoy a refreshing glass of Strawberry Iced Tea outside on a warm day.
Instead of vegetable broth, cook the couscous with homemade Mushroom Stock.
Add additional vegetables to the salad, including grilled eggplant, grilled mushrooms, or grilled peppers.
Bump up the protein by adding cubed tofu or a can of chickpeas to the salad.
Add a drizzle of Chili Garlic Oil to add a kick of heat.
Instead of couscous, try using quinoa, rice, or barley.
Since this salad contains fresh vegetables, its best served immediately. You can store leftovers in an airtight container and kept in the fridge for up to two days. The salad will not be as crunchy or fresh-tasting, but it will still be delicious!
Freezing is not recommended.
Bread cheese is a firm, mild-flavored cheese that originates from Finland. It's often grilled or fried and has a chewy texture. Halloumi is a Cypriot cheese that's also grilled or fried. It has a higher fat content than bread cheese and a strong salty flavor.
Couscous is a type of pasta that is in a very small shape made from semolina flour. It cooks faster than regular pasta because of its small size.
If you're not a fan of halloumi, try using grilled tofu, feta cheese, or parmesan cheese, or omit the cheese all together.
More Salad Recipes
- Caprese Pasta Salad
- Carrot Top Pasta Salad with Chickpeas
- Dill Pickle Pasta Salad
- Greek Potato Salad
- Roasted Red Kuri Squash Salad
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Zucchini Halloumi Couscous
- Grill or grill pan
- 1 cup couscous 100g
- ¼ cup frozen peas
- ¼ cup frozen corn
- 1 cup vegetable stock 250ml (hot)
- 1 tablespoon lemon juice
For the salad
- 1 zucchini medium (courgette)
- ½ pound Halloumi (250g)
- 2 tablespoons oil divided
- 2 tablespoons pumpkin seeds
- 2 scallions (spring onions) finely chopped
- 2 tablespoons parsley chopped
- Preheat a grill or grill pan.
- Add the couscous, peas and corn to a large bowl and stir in the hot vegetables stock. Cover with a lid or plate and leave for 10 minutes for the couscous to absorb the stock. Stir in the lemon juice and fluff the couscous up with a fork.
- Meanwhile, slice the zucchini lengthways thinly. Gently rub with half of the oil, then place onto the hot grill and cook for a few minutes on each side to soften slightly and get char lines.
- Slice the halloumi into thick slices, then rub with the remaining oil. Add to the grill and cook for a few minutes on each side or until soft and lightly charred.
- Pile the couscous onto a serving plate, then top with the zucchini, halloumi, pumpkin seeds, scallions and parsley. Serve and enjoy.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.