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Summer Pearl Couscous Salad with Halloumi

A bright summer salad that mixes fluffy pearl couscous with roasted broccoli, fennel, and red onion, crisp asparagus, peas, cucumber, fresh dill and parsley, and a tangy lemon‑tahini dressing. Golden halloumi cubes and toasted pine nuts add salty richness and crunch, making it perfect for a light lunch or dinner.

From: Instagram(view original)

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Summer Pearl Couscous Salad with Halloumi

Prep Time

35 min

Cook Time

25 min

Servings

Tags

VegetarianGluten-FreeSaladSummerMediterranean

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Cooking context

1 hr estimated total time for 5 servings.

Ingredients

  • 9 9/10 oz pearl couscous
  • 1 bouillon cube
  • 7 1/10 oz frozen peas
  • 12 oz green asparagus
  • 1 cucumber
  • 0.53 oz fresh dill
  • 1 2/5 oz fresh parsley
  • 1 roasted pine nuts
  • 3 spring onions
  • 7 9/10 oz halloumi

Roasted Vegetables

  • 1 broccoli
  • 1 fennel
  • 2 red onion
  • a splash olive oil
  • 2 tbsp za'atar
  • to taste salt
  • to taste pepper

Lemon‑Tahini Dressing

  • a splash olive oil
  • a little lemon zest
  • 1 lemon juice
  • 1 garlic
  • 1 tbsp tahini
  • to taste salt
  • to taste pepper

Instructions

  1. 1
    Preheat the oven to 356°F fan (350°F).
  2. 2
    Prepare the roasted vegetables: spread broccoli, fennel, and red onion on a baking tray, drizzle with a splash of olive oil, sprinkle with za'atar, salt, and pepper, and roast for 15 minutes.
  3. 3
    While the vegetables roast, bring a pot of water to a boil, add the bouillon cube, and cook the pearl couscous according to the package directions. Once cooked, drain and rinse briefly, then toss with a little olive oil to keep the grains separate. Set aside to cool.
  4. 4
    Trim the asparagus, cut into 3–4 cm pieces, and add them to the tray with the vegetables. Roast for an additional 5–10 minutes until the asparagus is tender.
  5. 5
    In a dry skillet, toast the pine nuts over medium heat until golden, then set aside.
  6. 6
    Dice the cucumber into small cubes and roughly chop the dill and parsley.
  7. 7
    Prepare the lemon‑tahini dressing as described in the component section.
  8. 8
    In a large mixing bowl, combine the cooled couscous, roasted vegetables, asparagus, frozen peas (added raw), cucumber, chopped herbs, and toasted pine nuts.
  9. 9
    Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad rest for 5 minutes so the flavors meld.
  10. 10
    Heat a large skillet over medium‑high heat, add a splash of olive oil, and brown the halloumi cubes on all sides until golden and slightly crisp, about 3–4 minutes.
  11. 11
    Transfer the browned halloumi to the salad, sprinkle the top with a pinch of za'atar, and serve immediately. If leftovers are stored, re‑heat the halloumi briefly in a pan or under a hot oven before serving to restore its crispness.

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Frequently asked questions

How long does it take to make Summer Pearl Couscous Salad with Halloumi?
About 1 hour in total: 35 minutes of prep and 25 minutes of cooking.
How many servings does this Summer Pearl Couscous Salad with Halloumi recipe make?
This recipe makes 5 servings as written; ingredient quantities on this page can be scaled.
Where does this Summer Pearl Couscous Salad with Halloumi recipe come from?
It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.