Hot Honey Halloumi Salad

Hot honey halloumi and couscous salad is a bold mix of flavors and textures that easily impresses for lunch or dinner Whether you crave something refreshing but still crave heat the sweet spicy glaze on the salty halloumi with the backdrop of nutty couscous and greens makes this salad a total standout

I first made this on a sweltering summer night when we wanted something filling but not heavy and it became an instant hit in our rotation

Gather Your Ingredients

• Red onion: provides sweetness and a crisp bite choose firm heavy onions with tight skins for best results
• Extra virgin olive oil: for flavor and moisture always use a fresh high quality brand for dressings
• Sumac: delivers tart citrus notes check your spice shop for the freshest supply
• Aleppo pepper: lends gentle heat and fruitiness buy in small amounts for freshest flavor
• Salt: to round out the flavors use a mineral rich sea salt if possible
• Pearled couscous: adds a chewy texture and nutty flavor look for even sized pearls for even cooking
• Arugula: brings sharp peppery greens choose vibrant deeply colored leaves
• Spinach: adds mild earthy flavor plus nutrients opt for baby spinach when possible
• Cucumber: gives the salad crunch and coolness pick unwaxed cucumbers for best texture and color
• Halloumi cheese: offers rich salty flavor and crisps up beautifully look for halloumi packed in brine and use soon after opening
• Mike's hot honey or any spicy honey: transforms the halloumi glaze try making your own with honey and chili flakes if needed
• Drizzle of extra virgin olive oil: to finish the salad with richness
• Freshly chopped parsley: gives herby freshness look for deeply green flat leaves
• Splash of water: helps thin the dressing for even distribution use filtered water for a clean flavor

How to Make It

Prepare the Couscous:

Bring one cup water a drizzle of olive oil and a pinch of salt to a boil in a small saucepan Add couscous stir well lower heat Cover and simmer until water is absorbed about 8 minutes Remove from heat and let it sit covered for 5 minutes then fluff gently with a fork to separate the grains Set aside and let cool

Marinate the Onions:

Thinly slice the red onion Toss in a small bowl with sumac Aleppo pepper olive oil and salt Massage the seasoning into the onions then let them rest while prepping the other ingredients This removes sharpness and boosts both color and flavor

Chop the Greens and Veg:

Finely chop the arugula and spinach Slice cucumber into thin rounds Add everything to a large serving bowl

Make the Parsley Dressing:

Whisk together two tablespoons olive oil freshly chopped parsley lemon juice a splash of water and salt Taste and adjust seasoning Pour half the dressing over the greens and toss well

Prepare the Halloumi:

Slice halloumi into thick even pieces Pat dry to remove excess moisture Drizzle with hot honey and a touch of olive oil Let it soak for a couple of minutes This will help the flavors penetrate and set up the caramelized crust

Sear the Halloumi:

Heat a nonstick pan over medium high When hot lay halloumi slices in the pan Sear two to three minutes per side until golden and crisp Edges should caramelize from the honey glaze Remove to a plate

Assemble the Salad:

Add fluffed couscous to the greens Toss with remaining dressing then layer marinated onions and cucumber Arrange crispy halloumi over top Finish with a final drizzle of olive oil and any leftover parsley Serve right away for maximum texture contrast

Hot honey is my hands down favorite touch in this recipe It takes simple salty cheese and turns it into a total showstopper The first time my kids tried the salad they started eating the halloumi right off the pan and now beg for it on grilled cheese and pizza too

Flavor Boosters

Marinated onions add essential tanginess and color

Serving Suggestions

Makes a fantastic light supper served with a cold glass of white wine Try adding grilled shrimp or chicken if you want extra protein For picnics pack components separately for the best fresh texture

Creative Twists

No halloumi available Paneer or grilled feta can work in a pinch Swap out arugula for kale or baby greens if you prefer Use plain honey and add red pepper flakes to taste if you cannot find hot honey

For best results always pat halloumi dry and let the onions marinate thoroughly before using Serve right away for the ultimate contrast in textures and flavors

Common Questions About This Recipe

→ What is the best way to prepare couscous for this dish?

Bring water, olive oil, and a pinch of salt to a boil, then add couscous. Remove from heat once water is absorbed and fluff with a fork for light texture.

→ How do I achieve a crispy halloumi exterior with the glaze?

Soak the halloumi slices briefly in the honey, sesame oil, and lemon mixture, then pan-sear over medium heat until golden and caramelized.

→ Can I adjust the heat level of the hot honey glaze?

Yes, by varying the amount of hot honey or adding extra Aleppo pepper, you can increase or mellow the spiciness to your preference.

→ What role do the marinated onions play in the salad?

They soften sharpness and add a tangy, aromatic flavor that enhances the complexity and color of the dish.

→ Is there a way to make the parsley dressing lighter?

Yes, adding a splash of water dilutes the dressing for a lighter consistency while maintaining its fresh, zesty notes.