Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
Craving a cozy, satisfying salad that’s better than takeout? This Hot Honey Halloumi Couscous Salad with Sumac Onions is your answer. After making this many times, I’ve discovered the trick to perfectly crispy halloumi that melts in your mouth. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Peach Chia Pudding with Almonds and Easy Zuppa Toscana Casserole Recipe for Comfort Dinner.
Why This Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions Is Pure Comfort
- Golden, crispy halloumi that's melt-in-your-mouth tender
- Warm, fluffy couscous soaks up every last drop of honey-sumac dressing
- Tangy sumac onions cut through the richness, balancing every bite
- One-pan wonder that's on the table in just 20 minutes
What You'll Need for Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Halloumi cheese
- Couscous
- Onions
- Honey
- Sumac
- Olive oil
- Lemon
- Parsley
- Sumac
- Honey
- Garlic
- Lemon
- Olive oil
- Salt
- Pepper
- Optional: Pomegranate seeds
- Optional: Toasted pine nuts
- Optional: Crumbled feta
📝 Ingredient Notes
- Halloumi: Make sure to pat it dry before cooking for the best crispiness.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect pan-searing → See on Amazon
- Microplane zester — Effortless citrus zesting for maximum flavor → See on Amazon
How to Make Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
- Prepare the halloumi: Pat halloumi dry, slice, and season with salt and pepper.
- Cook the halloumi: Heat olive oil in a cast iron skillet over medium-high heat. Add halloumi and cook until golden and crispy, about 2-3 minutes per side.
- Cook the couscous: While halloumi cooks, prepare couscous according to package instructions. Fluff with a fork and set aside.
- Make the dressing: Whisk together honey, lemon juice, sumac, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Cook the onions: In the same skillet, add thinly sliced onions and cook until softened and lightly caramelized, about 5 minutes.
- Assemble the salad: In a large bowl, combine cooked couscous, cooked halloumi, cooked onions, and dressing. Toss to combine. Garnish with chopped parsley and serve immediately.
Cook's Tips for Perfect Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
- Common mistake and fix: Overcooking halloumi can make it tough and rubbery. Keep an eye on it and remove from heat as soon as it's golden and crispy.
- Pro tip: For extra crispy halloumi, dust the slices lightly with flour before cooking.
- Pro tip: Make extra dressing and use it as a marinade for chicken or tofu for a quick, flavorful meal prep.
Storing & Reheating Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Couscous and dressing can be made up to 1 day ahead. Assemble just before serving.
Freezing Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Texture may be slightly altered.
Recipe Notes
- Chef tip: For a vegetarian version, substitute halloumi with pan-seared tofu or tempeh.
- Best substitution: No sumac? Use a mix of lemon zest and paprika for a similar tangy, slightly smoky flavor.
- Make-ahead: See storage notes above.
- Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
- Troubleshooting: If your halloumi isn't crisping up, try increasing the heat or using a bit more oil.
Want to level up this recipe?
High-quality sumac — Vibrant flavor and color that'll make your salad pop → Check price on Amazon
Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions
Ingredients
Main Ingredients
- Halloumi cheese
- Couscous
- Onions
- Honey
- Sumac
- Olive oil
- Lemon
- Parsley
Seasonings
- Sumac
- Honey
- Garlic
- Lemon
- Olive oil
- Salt
- Pepper
Optional Toppings
- Pomegranate seeds
- Toasted pine nuts
- Crumbled feta
Instructions
- Prepare the halloumi: Pat halloumi dry, slice, and season with salt and pepper.
- Cook the halloumi: Heat olive oil in a cast iron skillet over medium-high heat. Add halloumi and cook until golden and crispy, about 2-3 minutes per side.
- Cook the couscous: While halloumi cooks, prepare couscous according to package instructions. Fluff with a fork and set aside.
- Make the dressing: Whisk together honey, lemon juice, sumac, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Cook the onions: In the same skillet, add thinly sliced onions and cook until softened and lightly caramelized, about 5 minutes.
- Assemble the salad: In a large bowl, combine cooked couscous, cooked halloumi, cooked onions, and dressing. Toss to combine. Garnish with chopped parsley and serve immediately.
Notes
- Chef tip: For a vegetarian version, substitute halloumi with pan-seared tofu or tempeh.
- Best substitution: No sumac? Use a mix of lemon zest and paprika for a similar tangy, slightly smoky flavor.
- Make-ahead: See storage notes above.
- Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
- Troubleshooting: If your halloumi isn't crisping up, try increasing the heat or using a bit more oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Texture may be slightly altered.
- Make ahead: Couscous and dressing can be made up to 1 day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 20g
- Fat: 22g
- Carbs: 45g
- Fiber: 3g
- Sugar: 15g
- Sodium: 800mg
- Cholesterol: 65mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions FAQs
Yes, you can make the couscous and dressing ahead. Assemble just before serving to prevent the couscous from becoming soggy.
Overcooking can make halloumi tough and rubbery. Keep an eye on it and remove from heat as soon as it's golden and crispy.
Absolutely! This dressing is versatile and pairs well with many greens and grains.
For a vegetarian version, substitute halloumi with pan-seared tofu or tempeh. For a non-vegetarian option, try crispy pan-seared chicken or shrimp.
Add a protein like chickpeas, white beans, or grilled chicken. You could also serve it over a bed of greens or with a side of crusty bread.
A Warm Final Note
I can’t wait for you to try Cozy Hot Honey Halloumi Couscous Salad with Sumac Onions and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
