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halloumi salad with roasted vegetables and couscous

Halloumi, Couscous and Roasted Vegetable Salad

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  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Israeli
  • Diet: Vegetarian


This restaurant worthy halloumi salad is packed with simple ingredients and delicious flavor.


  • 1 zucchini, sliced into rounds
  • 1 cup cherry tomatoes
  • 5 cloves garlic, peeled
  • 1 ½ tbsp olive oil, divided
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup pearl couscous
  • 6 ¼ inch slices of halloumi cheese, from one block,
  • 3 cups baby spinach
  • ½ cup fresh parsley, chopped
  • Fresh lemon juice


  1. Preheat oven to 410 degrees F. Line a large baking sheet with parchment paper.
  2. Toss zucchini, cherry tomatoes and garlic with 1 tbsp olive oil, salt and pepper. Roast for 20-25 minutes until browned, flipping vegetables halfway through cooking.
  3. Prepare pearl couscous according to package instructions.
  4. Assemble salad plates before pan frying halloumi – evenly divide baby spinach, couscous and roasted vegetables amongst two plates.
  5. Pat dry each slice of halloumi with a clean tea towel.
  6. Pan fry halloumi with the remaining ½ tbsp olive oil in a skillet on medium heat. Cook each side about 2-3 minutes until browned and crispy.
  7. Top each salad plate with 3 slices of halloumi. Sprinkle with fresh parsley and a generous squeeze of fresh lemon juice.
  8. Serve immediately.