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  • Writer's pictureitsjdieb

Hot Honey Halloumi and Couscous Salad

Let's welcome spring in this week with this Hot Honey and Couscous Salad. Spring screams fresh, green, herbs, happiness, colors - and this salad does all of that. I want you to have a salad that you could look forward to making on a weekend spring afternoon or on a day off because you deserved it. You're going to love the combination of flavors here - hot, herby, and fresh!


This is the perfect vegetarian balanced lunch or dinner option for anyone to enjoy. You have protein and healthy fats from the halloumi, plenty of fiber from the greens, onion, and cucumber, and carbs from the couscous. Feel free to add shrimp or chicken for extra protein. You have approximately 13 g of protein in this meal, so feel free to add more, treat this as the perfect base and go from there. If you're opting to meal prep this salad, prep the dressing on the side and pour it on the day you want to eat it.


This is a very simple, yet delicious recipe for you to try. I told you, salads are not boring over here - they are filled with nutrients AND flavor. Let's get to it!


Yields: 1

Portion: 1 bowl


Prep time: 15 minutes

Total time: 30 minutes


This recipe is gluten free and vegetarian.

 

Ingredients:

Sumac Marinated Onions

1 large red onion, thinly sliced

1 tbsp extra virgin olive oil

½ tbsp sumac (you can add more if you like) 1/4 tsp Aleppo pepper

1/4 tsp salt (salt to taste if needed)


½ cup dry pearled couscous

1 cup arugula, finely chopped

1 cup spinach, finely chopped

1 cucumber, chopped into thin rounds


Hot Honey Halloumi

4 halloumi slices

Juice of 1 lemon

1 tbsp Mike's hot honey

Drizzle of extra virgin olive oil


Parlsey Dressing

2 tbsp extra virgin olive oil

Juice of ½ lemon

¼ tsp salt

2 tbsp freshly chopped parsley

Dilute with splash of water

 

Instructions:

1.Prep red onions: prep and place the thin strips of red onion into a serving bowl of choice. Add the olive oil, sumac, Aleppo pepper, and salt to the onions. Toss and allow onions to be coated evenly. Allow onions to marinate in the fridge for at least 30 minutes before adding to food, but you don't have to.


2.Prep couscous: follow directions on the box of couscous or follow this recipe. Add 1 cup of water, drizzle of olive oil, and dash of salt into small saucepan on medium heat. Once the water starts to boil add couscous. Allow couscous to soak up water. Set on the side uncovered and allow couscous to fluff.


3. Prep veggies: finely chop the arugula and spinach together and add to a serving bowl of choice. Add cucumber to the bowl on one side.


4. Prep halloumi: add lemon, hot honey, and olive oil into a bowl and mix well. Add each piece of halloumi in and soak in mixture. On the stove top on high heat, add marinated halloumi into a frying pan. Sear on both sides for 2-3 minutes each until crispy. Add to serving bowl.


5. Create dressing: add ingredients to a bowl and mix well, pour dressing onto salad. Mix salad well and taste test for salt if necessary. Enjoy!


Xoxo,

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