Mediterranean Pearl Couscous Salad With Mint

5 from 2 votes

Mediterranean Pearl Couscous Salad With Mint

Enjoy a burst of summer with Mediterranean Pearl Couscous Salad. Packed with mint, cilantro, crispy halloumi, and a tangy shallot-lemon dressing, this dish combines chewy Israeli couscous with crunchy cherry tomatoes and zucchini. Ready in 20 minutes, it's the perfect quick and refreshing meal!

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Calories: 359kcal

Author: Ninon Michels

Ingredients

For the shallot-lemon dressing

2 medium shallots (½ cup of sliced shallots)
⅓ cup extra-virgin olive oil
1 lemon - zest + juice (1 tablespoon of zest + 3 tablespoons of juice)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

For the pearl couscous salad

1 cup pearl couscous
1 pound halloumi cheese
3 cups cherry tomatoes halved
2 heaping cups yellow zucchini diced into ¼-inch cubes
⅓ cup cilantro chopped
⅓ cup fresh mint chopped

US Customary - Metric

Instructions

Peel the shallots and trim both ends. Using a mandolin or a sharp knife, cut the shallots into very thin slices, approximately ⅛ inch (3 mm) thick.
Add them to a jar along with extra-virgin olive oil, lemon zest and juice, salt, and pepper. Put the lid on tightly and shake until the mixture gets lighter and thicker. Set aside.
In a large pot of boiling, well-salted water, cook the pearl couscous according to the package instructions. Drain and let it sit in the colander to cool down. The pearls might stick together, but this is normal and they will easily break apart when tossed with the dressing.
Cut the halloumi into 1-inch (2.5 cm) pieces. In a large frying pan, heat some extra-virgin olive oil over medium heat. Add the halloumi pieces and cook until golden brown, flipping them halfway through to ensure they are evenly cooked and crispy.
In a large mixing bowl, combine the cooked pearl couscous, cubed zucchini, cherry tomatoes, chopped mint, and cilantro. Pour the shallot-lemon dressing over the top and mix well.
Add the crispy halloumi and gently mix until just combined. Serve topped with optional extra mint and cilantro, and a crack of black pepper.

Notes

Slice the shallots very thinly, into ⅛-inch (3 mm) thick slices. This adds a more pleasant texture and imparts a delicate shallot flavor throughout the salad.
Cook the pearl couscous in well-salted water, as you would do for pasta (as pearl couscous is technically a pasta). It helps season the pearls and brings up the taste of the salad.
Pat the halloumi dry with kitchen paper to remove the excess humidity and allow for even cooking and browning.
Cook the halloumi over medium heat to achieve a soft texture and a beautiful golden crust. Avoid using high heat, as it can burn the halloumi and make it hard in the center.

Nutrition