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Ingredients:
For the Dressing:
Directions:
In a heatproof bowl, add couscous and boiling water with a pinch of salt. Cover and let sit for 5 minutes, then fluff with a fork.
Heat olive oil in a skillet over medium heat. Fry the halloumi slices for 1–2 minutes per side, until golden and crispy.
In a large bowl, combine couscous, pomegranate seeds, chopped mint, and parsley. Add the crispy halloumi on top.
In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, chopped mint, salt, and pepper.
Pour the dressing over the salad, toss gently, and serve warm or at room temperature.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 410 per serving Servings: 2 servings