Inspired by classic taboulleh for our Mediterranean spread, this couscous salad takes what we had in our pantry and elevated its basic beauty to a vivid, flavorful centerpiece. If you haven’t had griled halloumi before, prepare to be enthralled — our family was fighting over the pieces left! The cheese is hard to find, especially during quarantine, but I’ve gotten lucky at Fresh Market and Whole Foods grocery deliveries.
I find this dish to be equally delicious served hot, room temperature, or cold! That’s the beauty of a pasta or grain salad.
Serves 8
8 ounces halloumi cheese, cubed
3 tablespoons olive oil, divided
2 boxes instant couscous (we love Near East brand!)
1 pint cherry tomatoes
1 cup pitted Castelvetrano olives, coarsely chopped
Juice of one lemon
1/2 cup crumbled feta
Flaky sea salt, to garnish
Chopped parsley, to garnish
1. Preheat oven to 425 degrees. Line a small baking sheet with parchment paper. Add cherry tomatoes and toss in a tablespoon of olive oil. Bake until tomatoes blister and begin to burst, about 15 minutes. Remove and allow to slightly cool.
2. Cook and fluff couscous according to instructions. While couscous is cooking, heat remaining olive oil in a medium saucepan over medium-high heat. Add halloumi in a single layer and allow to grill, untouched, for 3 minutes. Flip once golden and continue to cook for 3 minutes more. Transfer to a paper towel-lined plate to drain oil.
3. Transfer fluffed couscous to a large serving bowl. Stir in olives, half of crumbled feta, lemon juice, and half of halloumi. Then, garnish top of couscous with blistered tomatoes and remaining halloumi and felta, parsley and sea salt. Serve at your preferred temperature.
