What's the best way to store this harissa couscous?

Store the couscous salad for a maximum of 3 days in an airtight container in the refrigerator. The flavors even get better after a few hours of resting.

Can I make this couscous recipe in advance?

Yes, this couscous recipe is an ideal meal prep dish. Feel free to prepare it a few hours or even a day in advance.

What can I use instead of halloumi?

Instead of halloumi, you can use grilled tofu, falafel, feta, or grilled chicken.

Is this couscous salad very spicy?

1.5 tablespoons of harissa gives the salad a pleasant spiciness. Add less if you don't like it spicy.

Can I use other nuts for this recipe?

Absolutely. Walnuts, pistachios, or almonds also work excellently in this recipe.

Harissa couscous with halloumi & pomegranate

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20min

•

Easy

This harissa couscous with halloumi is incredibly quick and delicious. The great thing is that you don't actually need to cook the couscous. You just pour boiling water over it and let it steep. That's the easiest way for me to make it wonderfully fluffy. After that, you can add virtually anything you like to eat.

I chose harissa and tomato paste as a spicy base, with red onion, sun-dried tomatoes, mint, dried cranberries, pecans, pomegranate, and of course, grilled halloumi. The result is a healthy salad that's perfect for warm days. You can also serve it as a side dish, for example, without halloumi. This is one of those recipes you'll keep making all summer long.

Also super delicious is halloumi in a fresh wrap. A little spice, grill it in the pan, finish with tzatziki and voilà, a delightful lunch!

Ingredients

What do you need?

Quantity: 4P

Couscous
300 g couscous
600 ml boiling water
1.5 tbsp harissa (or more to taste)
2 tbsp tomato paste

Garnish
1 red onion, thinly sliced
1 handful dried cranberries
1 handful pecans, roughly chopped
1 pomegranate, seeds removed
2 handfuls fresh mint, finely chopped
250 g sun-dried cherry tomatoes

Halloumi
300 g halloumi
1 tbsp olive oil
Salt and pepper

Vinaigrette
1 tbsp honey
Juice of 2 limes
4 tbsp olive oil
Salt and pepper

300 g couscous
600 ml boiling water
1.5 tbsp harissa (or more to taste)
2 tbsp tomato paste

1 red onion, thinly sliced
1 handful dried cranberries
1 handful pecans, roughly chopped
1 pomegranate, seeds removed
2 handfuls fresh mint, finely chopped
250 g sun-dried cherry tomatoes

300 g halloumi
1 tbsp olive oil
Salt and pepper

1 tbsp honey
Juice of 2 limes
4 tbsp olive oil
Salt and pepper

Make it veggie!

This recipe is already vegetarian. Would you like to make a vegan version? Replace the halloumi with grilled tofu or roasted chickpeas, and use maple syrup instead of honey.

Preparation method

How do you make this?

Place the couscous in a large bowl. Stir in the harissa and tomato concentrate.

Pour the boiling water over the couscous. Cover with a lid or plate and let it soak for 10 minutes.

Meanwhile, finely chop the red onion, coarsely chop the mint and pecans, remove the seeds from the pomegranate, and prepare the sun-dried cherry tomatoes.

Make the vinaigrette by thoroughly mixing the honey, lime juice, olive oil, salt, and pepper.

Heat a grill pan. Brush the halloumi with olive oil, season with salt and pepper, and grill until golden brown on both sides. Then cut the halloumi into cubes.

Fluff the couscous with a fork to make it light and airy.

Add the red onion, cranberries, pecans, pomegranate seeds, mint, and sun-dried cherry tomatoes to the couscous.

Pour the vinaigrette over it and mix everything well.

Finish with the grilled halloumi and serve immediately or let it cool slightly for a refreshing summer salad.

Tips

Do you like extra spice? Feel free to add some more harissa.
Soak the red onion in cold water for 10 minutes for a milder taste.
This salad also tastes delicious with grilled chicken, shrimp or falafel.
You can prepare the couscous several hours in advance; the flavours will even become more intense.
Use fresh pomegranate for the most beautiful fresh touch.
Storage
In the refrigerator: Store covered in an airtight container for up to 3 days.
In the freezer: The couscous without halloumi can be frozen for up to 2 months. Thaw slowly in the refrigerator, then drain.
Reheating: This salad is best cold or at room temperature. If you do want to reheat it, do so briefly in the microwave. It's best to grill the halloumi fresh again.