Zucchini And Halloumi Salad with Couscous & Lemon Dressing is one of those dishes that feels like sunshine on a plate. Golden, salty halloumi, crisp zucchini ribbons, and fluffy couscous all come together under a tangy lemon dressing that wakes everything up. It’s bright, filling, and surprisingly quick to make. I still remember the first time I grilled halloumi—no one told me it squeaks when you bite into it! From that moment on, it became my go-to cheese for summer salads. If you’ve never tried this combo before, you’re in for a treat. Let’s dive in—I’ll walk you through everything, plus some fun twists to make it your own.
Why This Zucchini And Halloumi Salad with Couscous Recipe Works
Why you’ll love it
Here’s the thing—salads often get a bad rap. Too plain. Too boring. But not this one. This Zucchini & Halloumi Salad with Couscous & Lemon Dressing is hearty enough to be a meal yet light enough for warm days when you don’t feel like cooking. You’ll wanna keep it on repeat because:
- It takes less than 30 minutes from start to finish.
- Couscous makes it filling without feeling heavy.
- The lemon dressing ties everything together with brightness.
- You can serve it warm, room temperature, or even chilled.
This is the kind of recipe that makes entertaining easy. No fuss. No complicated prep. Just a big platter of colorful food that looks as good as it tastes.
Flavor and benefits
Halloumi is the star here. It has that salty, chewy bite that plays so well with lemon. Paired with tender zucchini and couscous that soaks up every bit of the dressing, you end up with a perfectly balanced bowl.
And here’s the bonus: it’s vegetarian, protein-rich, and full of fiber. The lemon juice brings vitamin C, while zucchini adds antioxidants and hydration. Basically, it’s not just tasty—it’s good for you. Anything but boring!!
Ingredients & Tools for Zucchini And Halloumi Salad with Couscous
Ingredient list with substitutions
Here’s everything you’ll need. I’ve also included some easy swaps in case you’re missing something:
| Ingredient | Amount | Notes/Substitutions |
|---|---|---|
| Couscous | 1 cup (180 g) | Swap with quinoa or bulgur for extra fiber |
| Boiling water or broth | 1 ¼ cups (300 ml) | Vegetable broth = more flavor |
| Zucchinis | 2 medium | Slice into ribbons or thin rounds |
| Halloumi cheese | 8 oz (225 g) | Feta or paneer works if you can’t find halloumi |
| Olive oil | 3 tbsp (45 ml) | Extra-virgin preferred |
| Lemon | Juice + zest of 1 | Adds brightness |
| Honey or maple syrup | 1 tsp (5 g) | Balances acidity |
| Salt + black pepper | To taste | Adjust at the end |
| Fresh mint/parsley | Handful | Garnish, adds freshness |
Simple pantry staples. Fresh produce. And that block of halloumi that’s worth every penny.
Tools and prep notes
You don’t need fancy gadgets, just:
- A heatproof bowl for couscous.
- A skillet or grill pan for the halloumi (non-stick helps).
- A whisk for the dressing.
- A sharp knife or mandoline for perfect zucchini ribbons.
Pro tip: Pat halloumi dry before grilling. It helps it crisp up instead of steaming.
How to Make Zucchini And Halloumi Salad with Couscous & Lemon Dressing
Step-by-step instructions
- Cook the couscous: Place couscous in a bowl, pour over boiling water or broth, cover, and let it steam for 5 minutes. Fluff with a fork. (Try toasting couscous in a little olive oil first for a nutty flavor.)
- Grill the halloumi: Heat 1 tbsp olive oil in a skillet or grill pan. Cook halloumi slices for 1–2 minutes per side until golden. Don’t walk away—halloumi goes from perfect to rubbery fast.
- Prepare zucchini: In the same pan, grill zucchini slices briefly until tender but still crisp. You want a little char for flavor.
- Make the dressing: Whisk remaining olive oil, lemon juice, zest, honey, salt, and pepper until emulsified. Taste and tweak—more honey if it’s too sharp, more lemon if you like it tangier.
- Assemble the salad: Spread couscous on a serving platter. Top with zucchini ribbons and golden halloumi. Drizzle with dressing. Finish with chopped mint or parsley.
Serving suggestions and pairings
This salad shines as a standalone meal, but you can also:
- Pair it with grilled chicken or roasted fish.
- Serve alongside flatbreads, hummus, or a mezze platter.
- Enjoy it picnic-style—it travels well and tastes great at room temperature.
Honestly, I like making a double batch. One for dinner, and leftovers for lunch the next day.
Tips, Storage & Variations
Tips for success
- Don’t overcook halloumi. Golden is good. Brown is better. Blackened? Nope.
- Salt zucchini lightly before grilling—it pulls out excess water and adds flavor.
- Use broth instead of water for couscous for a flavor boost.
- Mix up the herbs. Mint is refreshing, parsley is classic, basil adds a sweet twist.
Storage and make-ahead
This salad is best fresh, but leftovers will keep for up to 3 days in the fridge. Store the couscous and veggies separately from the halloumi for best texture. Reheat halloumi quickly in a skillet before serving—it revives the crisp edges.
Freezing? Not recommended. Couscous gets mushy and halloumi doesn’t thaw well. But here’s the trick: you can prep the dressing 2–3 days ahead, and even slice zucchini in advance. That way, assembly takes no time at all.
Nutrition Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 12 g |
| Carbs | 28 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sodium | 480 mg |
Balanced. Satisfying. And way healthier than most “cheesy” meals.
Frequently Asked Questions
Can I make this salad vegan?
Yes! Swap the halloumi for marinated tofu or grilled tempeh. Use maple syrup instead of honey. You’ll still get the same bright, zesty vibe.
Can I prep it ahead for lunches?
Definitely. Just store components separately—couscous in one container, halloumi in another, dressing in a jar. Assemble when ready to eat.
What’s the best substitute for halloumi?
Feta works in a pinch, though it won’t grill the same. Paneer (Indian cheese) is closer in texture and can be pan-fried like halloumi.
Can I use pearl couscous instead of regular?
Absolutely. Pearl couscous (also called Israeli couscous) has a chewier bite. Just cook according to package directions.
Should the zucchini be raw or cooked?
Both work. Grilled adds smoky flavor. Raw ribbons keep it super fresh. I usually mix both for texture.
How do I stop couscous from clumping?
Fluff with a fork right after steaming. A drizzle of olive oil helps separate the grains.
Conclusion
So there you have it—Zucchini And Halloumi Salad with Couscous & Lemon Dressing that’s vibrant, satisfying, and honestly foolproof. It’s the kind of recipe that feels special enough for guests but simple enough for a weekday dinner.
If you loved this, you might also enjoy:
- Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing
- Sweet Potato, Halloumi & Pomegranate Salad with Mint Yogurt Dressing
- Halloumi & Cranberry Butter Beans Salad with Mint-Lemon Dressing
Give this Zucchini And Halloumi Salad with Couscous recipe a try and let me know how it turns out. Leave a review, share a photo on Pinterest, and don’t forget to subscribe by email for more recipes just like this.
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Zucchini And Halloumi Salad with Couscous & Lemon Dressing: A Fresh Favorite
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Zucchini & Halloumi Salad with Couscous & Lemon Dressing is a fresh, vibrant dish that comes together in just 25 minutes. Golden, salty halloumi pairs perfectly with fluffy couscous, crisp zucchini ribbons, and a zesty lemon-honey dressing. Light yet filling, it works as a main or side and is versatile enough for weeknights or summer gatherings.
Ingredients
- 1 cup (180 g) couscous
- 1 ¼ cups (300 ml) boiling water or vegetable broth
- 2 medium zucchinis, sliced into ribbons or thin rounds
- 8 oz (225 g) halloumi cheese, sliced
- 3 tbsp (45 ml) olive oil, divided
- Juice and zest of 1 lemon
- 1 tsp (5 g) honey or maple syrup
- Salt and freshly ground black pepper, to taste
- Fresh mint or parsley, chopped, for garnish
Instructions
Place couscous in a heatproof bowl. Pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork.
Heat 1 tbsp olive oil in a skillet or grill pan over medium heat. Cook halloumi slices for 1–2 minutes per side until golden. Remove and set aside.
In the same pan, lightly grill zucchini slices for 1–2 minutes until tender but still crisp.
In a small bowl, whisk together remaining olive oil, lemon juice, zest, honey, salt, and pepper.
Assemble salad: spread couscous on a platter, top with zucchini and halloumi, drizzle with dressing, and garnish with fresh herbs. Serve warm or at room temperature.
Notes
Toast the couscous in a drizzle of olive oil before adding water for a nutty flavor.
Don’t overcook halloumi—it should be golden, not rubbery.
Swap couscous with quinoa or bulgur for a whole-grain twist.
Use maple syrup instead of honey for a vegan-friendly dressing (with tofu instead of halloumi).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Grilling, Stovetop
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 290
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3 g
- Protein: 12g
- Cholesterol: 30 mg