Mediterranean Zucchini & Halloumi Salad with Couscous & Lemon Dressing
This Zucchini & Halloumi Salad with Couscous & Lemon Dressing captures that spirit perfectly. With fluffy couscous, smoky grilled zucchini, golden halloumi, and a zesty lemon dressing, it’s a dish that is quick to make yet feels vibrant and satisfying. Whether served as a light main or as a colorful side dish, this recipe is a reliable go-to for weeknights or gatherings.
Time & Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Salad
1 cup (180 g) couscous – the fluffy base of the salad
1 ¼ cups (300 ml) boiling water or vegetable broth – broth adds more depth of flavor than plain water
2 medium zucchinis, sliced into ribbons or thin rounds – fresh and slightly smoky when grilled
8 oz (225 g) halloumi cheese, sliced – salty, golden, and delicious when pan-fried
3 tablespoons (45 ml) olive oil, divided – for grilling and dressing
Juice and zest of 1 lemon – bright, zesty, and refreshing
1 teaspoon (5 g) honey or maple syrup – balances acidity in the dressing
Salt and freshly ground black pepper, to taste
Fresh mint or parsley, chopped, for garnish – adds a burst of freshness
Instructions
Step 1 – Prepare the Couscous
Place couscous in a heatproof bowl. Pour boiling water or broth over the couscous, cover with a plate or lid, and let it sit undisturbed for 5 minutes. Once all liquid is absorbed, fluff with a fork to separate the grains. This keeps the couscous light instead of clumpy.
Step 2 – Grill the Zucchini
Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Lay zucchini slices in a single layer, avoiding overcrowding, and cook for 2–3 minutes per side until tender with light char marks. Remove and set aside. Grilling brings out zucchini’s natural sweetness while adding smokiness.
Step 3 – Cook the Halloumi
Pat halloumi slices dry with paper towels to prevent splatter. Heat 1 tablespoon olive oil in the same pan and fry halloumi for 1–2 minutes per side until golden brown and crispy. Set aside on a plate. Halloumi is best served warm while the edges are crisp.
Step 4 – Make the Lemon Dressing
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, zest, honey (or maple syrup), salt, and pepper. The honey balances the sharpness of lemon, creating a dressing that’s both bright and smooth.
Step 5 – Assemble the Salad
Add fluffed couscous to a large bowl. Gently fold in the grilled zucchini and golden halloumi. Drizzle with the lemon dressing and toss lightly to coat. Garnish with fresh mint or parsley before serving.
Tips
Couscous Tricks:
Always cover couscous while it steams to ensure even cooking.
Fluff with a fork, not a spoon, to avoid mashing grains together.
Cooking Halloumi Perfectly:
Dry it well before frying—it helps it crisp instead of steaming.
Use medium-high heat for golden edges without burning.
Don’t overcook, or it becomes rubbery.
Zucchini Prep:
If using ribbons, use a vegetable peeler or mandoline for even slices.
Salt lightly before grilling to reduce excess moisture.
Dressing Balance:
Taste the dressing before adding. Too tart? Add more honey. Too sweet? Add a splash more lemon.
Serving Suggestions:
Best served warm with crispy halloumi, but also delicious chilled as a picnic salad.
Variations
With Extra Veggies: Add cherry tomatoes, roasted bell peppers, or cucumbers for more crunch.
Protein Boost: Mix in chickpeas, grilled chicken, or shrimp for extra heartiness.
Nutty Upgrade: Toasted almonds, pine nuts, or walnuts add crunch and richness.
Cheese Options: Try feta or goat cheese if halloumi isn’t available.
Grain Swap: Replace couscous with quinoa, bulgur, or farro for a fiber boost.
Herb Twist: Swap mint with fresh basil or dill for a different Mediterranean profile.
Q&A
Q: Can I make this salad vegan?
A: Yes—replace halloumi with grilled tofu or roasted chickpeas, and use maple syrup instead of honey in the dressing.
Q: Can this be prepared ahead of time?
A: Absolutely. Cook couscous and grill zucchini in advance. Store separately and add halloumi just before serving to keep it crisp.
Q: How long does it last in the fridge?
A: Without dressing, up to 3 days in an airtight container. Dressing lasts 5 days separately. Once mixed, it’s best eaten within 24 hours.
Q: Can I eat it cold?
A: Yes—it works well as a refreshing cold salad, making it great for meal prep, picnics, or lunch boxes.
Q: Can I add spices?
A: Definitely—sprinkle cumin, smoked paprika, or za’atar over zucchini before grilling for extra flavor.
Nutrition (per serving, 4 servings)
Calories: ~340 kcal
Protein: 14 g
Carbohydrates: 32 g
Fat: 16 g
Fiber: 4 g
Sodium: ~520 mg
Conclusion
This Zucchini & Halloumi Salad with Couscous & Lemon Dressing is a quick and nourishing Mediterranean-style dish that celebrates fresh flavors. The salty richness of halloumi, smoky zucchini, and fluffy couscous come together under a bright lemon dressing for a salad that’s both hearty and refreshing. Simple enough for a weeknight meal yet elegant enough for entertaining, it’s a versatile recipe worth keeping on repeat.