Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Craving a crispy, flavorful salad that’s better than takeout? My hot honey halloumi salad is your answer. After making this many times, I’ve discovered the trick to perfectly crispy halloumi every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Meal Prep Farro Salad with Roasted Summer Vegetables and Easy Strawberry Cinnamon Rolls with Cream Cheese Glaze.
Why This Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions Is Pure Comfort
- Crispy, golden halloumi with a sweet and spicy kick
- Tangy sumac onions for a refreshing bite
- Ready in just 20 minutes for an easy weeknight meal
- Better than takeout and perfect for meal prepping
What You'll Need for Crispy 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
- Red onion
- Honey
- Hot sauce
- Sumac
- Olive oil
- Salt
- Black pepper
- Lemon juice
- Garlic powder
- Paprika
- Optional: Fresh parsley
- Optional: Pomegranate seeds
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Halloumi cheese: Ensure it's not already marinated.
- Sumac: A tangy, lemony spice. Substitute with lemon zest if needed.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect halloumi crispiness. → See on Amazon
- High-quality olive oil — Enhances the salad's flavors and keeps halloumi crispy. → See on Amazon
How to Make Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
- Prepare the salad: Cook couscous according to package instructions. Thinly slice red onion and toss with sumac, lemon juice, olive oil, salt, and pepper. Set aside.
- Cook the halloumi: Slice halloumi into 1/2-inch thick slices. Heat olive oil in a cast iron skillet over medium-high heat. Add halloumi and cook until golden brown and crispy, about 2-3 minutes per side. Remove from heat and set aside.
- Make the dressing: In a small bowl, whisk together honey, hot sauce, olive oil, lemon juice, garlic powder, and paprika. Season with salt and pepper.
- Assemble the salad: In a large bowl, combine cooked couscous, sumac onions, and crispy halloumi. Pour dressing over the salad and toss to combine. Garnish with fresh parsley and pomegranate seeds. Serve with lemon wedges.
Cook's Tips for Perfect Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
- Common mistake and fix: Avoid overcooking halloumi to prevent it from becoming rubbery. Keep an eye on it and flip once golden brown.
- Pro tip: For extra crispy halloumi, pat it dry with a paper towel before cooking to remove excess moisture.
- Pro tip: Make this salad meal prep-friendly by storing the dressing separately and adding it just before serving to prevent the couscous from absorbing too much liquid.
Storing & Reheating Crispy 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: Prepare the salad and dressing separately up to a day ahead. Combine just before serving.
Freezing Crispy 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 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier salad, add more hot sauce to the dressing or serve with hot sauce on the side.
- Best substitution: Substitute halloumi with paneer or tofu for a vegetarian version.
- Make-ahead: Prepare the salad and dressing separately up to a day ahead. Combine just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your halloumi isn't crispy, try increasing the heat or cooking it for a longer period.
Want to level up this recipe?
High-quality cast iron skillet — Even heat for perfect halloumi crispiness. Pays for itself vs takeout! → Check price on Amazon
Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Ingredients
Main Ingredients
- Halloumi cheese
- Couscous
- Red onion
- Honey
- Hot sauce
- Sumac
Seasonings
- Olive oil
- Salt
- Black pepper
- Lemon juice
- Garlic powder
- Paprika
Optional Toppings
- Fresh parsley
- Pomegranate seeds
- Lemon wedges
Instructions
- Prepare the salad: Cook couscous according to package instructions. Thinly slice red onion and toss with sumac, lemon juice, olive oil, salt, and pepper. Set aside.
- Cook the halloumi: Slice halloumi into 1/2-inch thick slices. Heat olive oil in a cast iron skillet over medium-high heat. Add halloumi and cook until golden brown and crispy, about 2-3 minutes per side. Remove from heat and set aside.
- Make the dressing: In a small bowl, whisk together honey, hot sauce, olive oil, lemon juice, garlic powder, and paprika. Season with salt and pepper.
- Assemble the salad: In a large bowl, combine cooked couscous, sumac onions, and crispy halloumi. Pour dressing over the salad and toss to combine. Garnish with fresh parsley and pomegranate seeds. Serve with lemon wedges.
Notes
- Chef tip: For a spicier salad, add more hot sauce to the dressing or serve with hot sauce on the side.
- Best substitution: Substitute halloumi with paneer or tofu for a vegetarian version.
- Make-ahead: Prepare the salad and dressing separately up to a day ahead. Combine just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your halloumi isn't crispy, try increasing the heat or cooking it for a longer period.
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 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the salad and dressing separately up to a day ahead. Combine just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 22g
- Fat: 28g
- Carbs: 35g
- Fiber: 3g
- Sugar: 15g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions FAQs
Yes, prepare the salad and dressing separately up to a day ahead. Combine just before serving to prevent the couscous from absorbing too much liquid.
Ensure your pan is hot enough and avoid overcooking the halloumi. Try increasing the heat or cooking it for a longer period.
Paneer or tofu can be used as a substitute for a vegetarian version.
Add more hot sauce to the dressing or serve with hot sauce on the side.
No, this salad is not suitable for freezing due to the couscous and dressing.
A Warm Final Note
I can’t wait for you to try Crispy 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!
