Grilled Halloumi Salad with Chickpeas and Couscous

Halloumi salad featuring grilled cheese marinated pomegranate molasses and zaatar with couscous, chickpeas and chargrilled sweet peppers.

Taking around half an hour to make, this meal is light but still filling making it the perfect vegetarian meal.

Pomegranate Molasses Halloumi with Couscous and Chickpeas

I love halloumi cheese but apparently, its squeaky texture ain’t for everyone, however, it is definitely my mojo!

It’s not its first time out here on my site, I use it in everything from this wonderful halloumi pasta recipe with red pesto and harissa halloumi kebabs to some glorious halloumi burgers. I’ve even got an Indian-inspired halloumi cheese curry and North African inspired halloumi stuffed peppers.

Hre halloumi cheese is marinated in olive oil, zaatar and pomegranate molasses before being grilled or griddled and becoming the star of a salad.

The salad is a combination of chickpeas (garbanzo beans) and couscous with jarred chargrilled peppers, red onion and cucumber.

It is gloriously quick and easy to make, it will go from your fridge to your table in well under 30 minutes.

It is also great to throw into a lunch box and take to work or school!

Frequently Asked Questions

Can I fry the halloumi in a regular frying pan?

Yes, but be sure to use a nonstick pan because the pomegranate molasses will stick if you do not.

Can I make this in advance?

Yes, but the texture of cold halloumi cheese is not for everyone, but if you like it (I do), then knock yourself out, this recipe makes for a great lunch box meal.

What are black chickpeas?

They are like regular chickpeas (or garbanzo beans), but they are a little smaller and range in colour from dark brown to almost black. Sometimes they are known as black chana or Bengal gram.

They are higher in fibre than regular chickpeas and have a nuttier taste as well as being a little firmer in texture.

What is pomegranate molasses?

Pomegranate molasses is a reduction of pomegranate juice. It will be carried by many high street supermarkets and if you are struggling any Arabic or North African store should have some.

I love this stuff and it is often used as part of a dressing. But I love using it as a glaze just as I do on these pomegranate chicken thighs.

It also forms the base for the sauce of a stunning Iranian chicken stew called fesenjan, so don’t worry about having it hanging around in the cupboard.

Fear not if you cannot find it though as you can make homemade pomegranate molasses.

What is zaatar?

Here I am referring to zaatar or za’atar as it is often written as a herb/spice blend. It typically contains oregano, thyme and savoury along with salt, sesame seeds and sumac.

Every single Zaatar you buy will taste slightly different, but everyone you buy will taste wonderful. It makes a great paste when mixed with olive oil and cooked in the same way we do in this halloumi salad recipe. It should be readily available in most large supermarkets.

Serving Suggestions

I love serving this delicious halloumi salad with pita bread, simply split them down the middle pile in some of the salad and Bob’s yer uncle!

I often also add an extra drizzle of either pomegranate molasses or tahini.

This recipe also works really well as a lunch box meal if you like cold halloumi cheese, which isn’t for everyone.

This salad also works really well as a side dish for 3-4. It is particularly good with my harissa pork chops and harissa lamb chops!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Grill or griddle pan.
• Kitchen tongs and or a spatula.
• Kitchen knife.
• Chopping board.
• Mixing bowls and a large salad bowl.
• Kettle to boil the water for the couscous.
• Sieve or colander to drain the chickpeas.
• Teaspoon to scrape the seeds from the cucumber.