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Freshly chopped kale, sliced cucumbers, and pickled pink onions prepped for Hot Honey Halloumi Salad.

Hot Honey Halloumi Salad with Fluffy Couscous

Elevate your lunch with this Hot Honey Halloumi Salad. Featuring perfectly seared golden-brown halloumi cheese glazed in hot honey, fluffy couscous, fresh cucumbers, pickled pink onions, and massaged kale in a vibrant Mediterranean bowl.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz halloumi cheese Sliced 1/2-inch thick
  • 3 tbsp honey High-quality liquid honey
  • 1 tsp red pepper flakes Adjust to desired heat level
  • 1 cup dry couscous Standard couscous, not pearl
  • 1 cup vegetable broth Boiling, or substitute with water
  • 0.5 medium red onion Thinly sliced
  • 0.5 cup apple cider vinegar
  • 0.5 cup warm water
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 cups kale Finely chopped
  • 1 cup English cucumber Thinly sliced
  • 0.25 cup fresh parsley Roughly chopped, for garnish
  • 3 tbsp extra virgin olive oil Divided use
  • 2 tbsp fresh lemon juice

Equipment

  • 1 Non-stick skillet Essential for perfectly searing the halloumi cheese without sticking.
  • 1 Rustic stoneware bowl For authentic and professional food presentation.

Method
 

Step-by-Step Instructions
  1. In a small heatproof jar, combine warm water, apple cider vinegar, sugar, and salt. Stir until dissolved. Add the sliced red onions and let sit for 15 minutes.
  2. Place dry couscous in a heatproof bowl. Pour boiling vegetable broth over the top. Cover tightly and let steam for 5 minutes. Fluff with a fork.
  3. Place chopped kale in a large serving bowl. Drizzle with 1 tbsp of olive oil and a pinch of salt. Massage with your hands for 1-2 minutes until vibrant green. Whisk the remaining olive oil and lemon juice together for the dressing.
  4. Heat a dry non-stick skillet over medium-high heat. Add halloumi slices and sear for 2-3 minutes per side until a deep, golden-brown crust forms.
  5. Remove the pan from the heat. Immediately drizzle honey and sprinkle red pepper flakes over the warm cheese, allowing it to melt into a sticky glaze.
  6. Add the fluffy couscous, sliced cucumbers, and drained pickled onions to the massaged kale. Toss with the lemon dressing. Top with warm glazed halloumi and garnish with fresh parsley.

Notes

Pat your halloumi dry before searing to ensure a proper golden crust.
Always glaze the cheese off the heat so the honey doesn't burn.