Ingredients
For the Chickpeas and Spices
- ½ cup extra-virgin olive oil
- 4 cloves garlic, finely grated (ideally on a microplane, otherwise minced)
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1½ teaspoons fine sea salt
- ¼ to ½ teaspoon red pepper flakes
- 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed
For the Couscous
- 1½ cups couscous (dried Instant/Quick Cooking, see note 1)
- 1½ cups boiling water (from kettle or stove)
- ½ cup fresh lemon juice
For the Salad
- 1 English cucumber, thinly sliced
- 12 oz cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 1 cup chopped flat-leaf parsley
- 1 cup chopped fresh basil
- ½ cup chopped fresh mint
For the Halloumi
- 8.8 oz Halloumi cheese, sliced (¼-inch/0.5 cm thick)
Instructions
- Warm spices and chickpeas: In a large nonstick skillet, combine olive oil, grated garlic, ground cumin, coriander, sea salt, and red pepper flakes. Warm over low heat until the spices begin to sizzle, about 1 minute. Add the rinsed chickpeas and cook, stirring frequently, until heated through, about 3 minutes. Remove skillet from heat to stop cooking.
- Prep couscous: While the chickpeas warm, place the couscous in a large bowl. Pour the boiling water over the couscous and immediately cover the bowl with a baking sheet or plate to trap the steam. Let it steam undisturbed for 5 minutes or until the water is fully absorbed and couscous is tender. Stir in fresh lemon juice and use a fork to gently fluff the couscous, separating the grains.
- Combine salad ingredients: Pour the warm olive oil and chickpea mixture over the lemony couscous, scraping in as much oil as possible. Toss the mixture well. Add the thinly sliced cucumber, halved cherry tomatoes, red onion, chopped parsley, basil, and mint. Toss again to combine all the flavors. Taste and adjust seasoning with additional salt if needed.
- Sear halloumi: Reheat the same nonstick skillet over medium heat. Place the sliced halloumi cheese in the skillet and cook until golden brown on both sides, about 1 to 2 minutes per side. Once browned, tear the halloumi into bite-sized pieces and sprinkle over the top of the couscous salad. Serve immediately for best flavor and texture.
Notes
- For a gluten-free option, use gluten-free couscous or substitute with cooked quinoa or millet.
- Using a microplane grater for garlic helps infuse the olive oil with more even, delicate flavor.
- The couscous steaming method is essential to achieve light and fluffy grains without clumps.
- If you don’t have a nonstick skillet, use a well-seasoned pan to sear the halloumi properly without sticking.
- Leftovers keep well refrigerated and can be enjoyed cold or at room temperature the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
